Directions:
- In a large nonstick skillet, saute the corn, green pepper, onion and pimientos in butter for 5-7 minutes or until tender.
- In a large bowl, combine the egg substitute, eggs, milk and salt; pour into skillet. Cook and stir over medium heat until eggs are completely set. Stir in the tomato and green onion. Spoon about 2/3 cup into each pita half. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 618.19 Kcal (2588 kJ) | ||
| Calories from fat | 165.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.41g | 28% | |
|---|---|---|---|
| Cholesterol | 385.81mg | 129% | |
| Sodium | 1309.58mg | 55% | |
| Potassium | 536.35mg | 11% | |
| Total Carbs | 68.01g | 23% | |
| Sugars | 16.93g | 68% | |
| Dietary Fiber | 4.92g | 20% | |
| Protein | 43.17g | 86% | |
| Vitamin C | 9.6mg | 16% | |
| Iron | 4.8mg | 27% | |
| Calcium | 271.7mg | 27% | |
| Amount Per 100 g | |||
| Calories | 261.7 Kcal (1096 kJ) | ||
| Calories from fat | 70.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.79g | 28% | |
|---|---|---|---|
| Cholesterol | 163.33mg | 129% | |
| Sodium | 554.4mg | 55% | |
| Potassium | 227.06mg | 11% | |
| Total Carbs | 28.79g | 23% | |
| Sugars | 7.17g | 68% | |
| Dietary Fiber | 2.08g | 20% | |
| Protein | 18.28g | 86% | |
| Vitamin C | 4.1mg | 16% | |
| Iron | 2mg | 27% | |
| Calcium | 115mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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