Pocket Scramble

Name: Pocket Scramble
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 4 other buns or 4 bread; 2 sausages, cut in 1/2 inch pieces cooked or 2 other left over cooked meat; 1/4 cup sweet onion, chopped; 1/2 cup mixed pepper, chopped; 1/2 cup mushroom, sliced; 1 teaspoon minced garlic; 1/2 cup of any other vegetables, you have left over; 5 tablespoons barbecue sauce (or other spicy sauce); 3 eggs; 2 tablespoons sour cream or 2 tablespoons cottage cheese; 2 tablespoons flour; 1/4 cup whole milk or 1/4 cup 1% low-fat milk

Submitted by Bergy

"This is another "Clean the fridge" recipe. I have listed the main ingredients I used but feel free to use whatever you have in the fridge. You may serve this in Pita Pockets, on toast, a bun or just on a plate. It is great for brunch, lunch or an easy supper I like to add some cheese to it too. You can pour the eggs directly over the scramble in the skillet cover the skillet and cook over medium heat until firm. Remove lid and lift the eggs allowing the uncooked egg to run under and then replace lid & continue cooking - This takes apprx 8 minutes"

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photo by Bergy

Ready In:: 25mins
Ingredients:: 12
Serves:: 4

ingredients

4 4 other buns or 4 bread
2 sausages, cut in 1/2 inch pieces cooked or 2 other left over cooked meat
¹⁄₄ cup sweet onion, chopped
¹⁄₂ cup mixed pepper, chopped
¹⁄₂ cup mushroom, sliced
1 teaspoon minced garlic
¹⁄₂ cup of any other vegetables, you have left over
5 tablespoons barbecue sauce (or other spicy sauce)
3 eggs
2 tablespoons sour cream or 2 tablespoons cottage cheese
2 tablespoons flour
¹⁄₄ cup whole milk or 1/4 cup 1% low-fat milk

directions

preheat oven to 375F.
Lightly spray a fry pan with oil, Sauted the onions, mushrooms & pepper for 4 minutes over medium high heat.
Add leftover sausage (meat).
Other veggies and BBQ Sauce, heat through and then transfer to lightly oiled ovenproof dish.
Wrap the pita breads in foil and heat in the oven for 10 minutes.
Meanwhile whip the eggs, milk, flour and sour cream (or cottage cheese) together.
Pour the eggs over the scramble in the casserole dish and place in the oven- bake for apprx. 15 minutes or until firm.
You may do this as a "do-ahead" dish; just get it ready up to the point of pouring in the eggs and 20 minutes or so before serving pour in the eggs and bake.
Remember if the scramble is cold when you pour in the eggs it will take longer.

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Reviews

I had some leftover snags from a BBQ so thought this would be a great way to use them, extra veggies added were tomatoes & spinach leaves & I used a mixture of BBQ & tomato sauce. For the topping I used regular cream in place of sour cream as that's all I had. Served with a side salad & homemade wedges rather than pitas, this was a nice quick meal.

Mandy
This is very good! I used extra peppers, broccoli and some potatoes for the extra veggies. I also put some cheddar cheese on the buns with the scrambled eggs. The BBQ sauce gives this a zesty taste that we enjoyed. My son requested this be added to our regular line up... thats a winner! Thanks.

Bekah

RECIPE SUBMITTED BY

Bergy

Small town in the Okanagan, B.C.

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">

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