Cheesy Confetti Egg Pita Pockets

Ingredients:

1 cup frozen corn
¼ cup diced green pepper
½ jar (2 ounces) diced pimentos
3 large green onions, diced (both green and white parts)
½ cup diced fully cooked ham
¼ cup shredded cheddar cheese
3 pita breads
1 tablespoon butter
6 eggs
Dash of milk
Salt and pepper to taste

Method:

In a medium to large skillet, melt the butter over medium heat.

Microwave the corn for about 3 minutes in a small microwaveable dish. Set aside.



Add the diced green pepper, diced white parts of the green onion, ham, pimentos and corn. Sauté them until the green pepper and onion begin to get a little soft, about 5 minutes.



Meanwhile, in a medium bowl, beat the eggs and milk until well mixed.


Add the eggs to the skillets and stir well, making sure everything is evenly mixed.

Sprinkle the chopped green parts of the green onion over the eggs.

Sprinkle the shredded cheddar cheese over the eggs, stir well.


Continue to stir and cook the eggs as you would any other scrambled eggs. When eggs are no longer wet, remove from the heat.

Add salt and pepper to taste.

Cut about a half inch or so off the pita to make a pocket.

Fill each pita with the confetti eggs and serve.