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Pepper and Egg Pocket

3

Meal Items

olive oil

1 tsp

1

frozen pepper strips

1 cup(s), with onions

0

egg(s)

1 large, beaten with a fork

0

whole wheat pita(s)

½ large, split open

2

fresh parsley

2 tsp, chopped

0

table salt

1 pinch

0

black pepper

1 pinch

0

Notes

Heat oil in a medium nonstick skillet over medium heat. Add peppers and onions and increase heat to medium-high; sauté until vegetables are hot and tender. Stir in egg; cook, scrambling, until egg is set, about 1 minute. Sprinkle with parsley and season to taste with salt and pepper, if desired; spoon into pita half.

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