Eggy Veggie Pockets

Name: Eggy Veggie Pockets
Yield: 1 Serving
Ingredients: 3 eggs; 3 tablespoons water or milk; 1/8 teaspoon salt; Pepper, as desired; 1 tablespoon olive oil; 1 cup packed fresh spinach leaves, torn into bite-size pieces; 1/4 cup chopped red bell pepper; 1 can (11.3 oz) Pillsbury® refrigerated artisan dinner rolls made with whole grain*; 1 cup shredded Mexican cheese blend (4 oz)

Eggy Veggie Pockets was pinched from <a href="http://www.pillsbury.com/recipes/eggy-veggie-pockets/6c624fcb-0836-49df-bb6f-0c403d18f24c?nicam2=Email" target="_blank">www.pillsbury.com.</a>

"These egg and vegetable pockets are great served for dinner or for breakfast!..."

INGREDIENTS

•

3 eggs

•

3 tablespoons water or milk

•

1/8 teaspoon salt

•

Pepper, as desired

•

1 tablespoon olive oil

•

1 cup packed fresh spinach leaves, torn into bite-size pieces

•

1/4 cup chopped red bell pepper

•

1 can (11.3 oz) Pillsbury® refrigerated artisan dinner rolls made with whole grain*

•

1 cup shredded Mexican cheese blend (4 oz)

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes