In a small bowl, beat together eggs, milk and onions until blended. In a 7 or 8-inch skillet over medium heat, heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture. As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large, soft curds. Continue until eggs are thickened and no visible liquid egg remains. Spoon 1/4 of the eggs into each pita half. If you like, add chopped tomato and green pepper, a sprinkling of shredded cheese or a dollop of taco sauce, or all of them!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (294g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 355 (51%)|
|Amt Per Serving||% DV|
|Total Fat 39.5g||53 %|
|Saturated Fat 13.4g||67 %|
|Monounsaturated Fat 14.5g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 1499.1mg||461 %|
|Sodium 820.4mg||28 %|
|Potassium 542.9mg||14 %|
|Total Carbohydrate 34g||10 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 32.7g|
|Protein 49.4g||71 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 692
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