Confetti Scrambled Egg Pockets Recipe: How to Make It

Ingredients

• 1 cup fresh or frozen corn
• 1/4 cup chopped green pepper
• 2 tablespoons chopped onion
• 1 jar (2 ounces) diced pimientos, drained
• 1 tablespoon butter
• 8 large eggs
• 1/4 cup reduced-fat evaporated milk
• 1/2 teaspoon seasoned salt
• 1 medium tomato, seeded and chopped
• 1 green onion, sliced
• 6 whole wheat pita pocket halves
• Salsa, optional