Ingredients ½ cup winter squash puree, thawed
4 eggs
1 teaspoon margarine
2 tablespoons milk
Salt & pepper to taste
½ cup soy shredded cheddar cheese
4 slices soy bacon, cooked and crumbled
2 whole wheat pitas
Instructions In a small saucepan, add the squash and warm over medium heat. Set aside.In a medium mixing bowl, crack eggs into bowl, whisk until blended, add milk, stir.
In a medium skillet over medium heat, add margarine, melt.
When the margarine in the pan is hot enough to make a drop of water sizzle, pour in eggs.
Cook the eggs until the edges start to appear firm.
Stir eggs to scramble them.
Lower the heat to medium low when the eggs appear almost cooked all the way through.
Stir in squash, cheese and bacon.
Pita Instructions In a microwave on high, warm pitas, approximately 10-20 seconds.
Cut the pitas in half; open to form pocket.Spoon egg mixture equally into pita halves.
Notes Developed by: Cassie Miller, ISU Culinary StudentYield: 4 servings