Scramble in a Pocket

A grab-and-go breakfast that takes about 15 minutes from skillet to hand. Mushrooms, red onion, and green bell pepper get a fast saute until the pepper is still slightly crisp, then egg substitute and cream cheese go in together and scramble into creamy, veggie-loaded curds that get stuffed right into a pita pocket.

Adding the reduced-fat cream cheese directly to the skillet with the egg substitute is the smart move here. It melts into the eggs as they set, creating soft, creamy pockets throughout without needing butter or heavy cheese on top.

Cut only a quarter of the way around the pita edge to open it. Cutting too far and the pocket falls apart. You want just enough room to spoon in the filling while the pita holds its shape for eating on the move.

Kitchen Tips

• Keep the heat at medium-high and stir constantly. Egg substitute sets faster than whole eggs and can turn rubbery if you walk away.
• Saute the vegetables first and let them get some color before adding the eggs. Soggy vegetables make a wet filling that soaks through the pita.
• Warm the pita briefly in a dry skillet or microwave before filling. Cold pita cracks when you try to open the pocket.

Variations

• Add diced turkey sausage or ham to the vegetable saute for extra protein.
• Use whole eggs instead of egg substitute for a richer scramble.
• Swap the pita for a whole wheat tortilla and roll it into a breakfast wrap.