A wholesome, creamy sandwich filling of scrambled eggs, corn, tomato, green onion and cream cheese served in warm pita bread.

Corn Scrambled Pockets

4 large eggs
1/2 cup whole kernel corn (cut fresh from cob, frozen thawed or canned drained)
1/3 cup chopped tomato (about 1/2 of small)
2 tablespoons minced green onion with top
1 ounce cream cheese, cut in small cubes
1 teaspoon butter or cooking oil or cooking spray
2 pita breads, warmed and halved
1/4 teaspoon salt, optional

1. In medium bowl, beat together eggs, corn, tomato, onion, cheese and salt if desired. Stir in corn, tomato, onions and cheese.
2. In 8 to 10-inch omelet pan or 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. Do not stir constantly.
3. Fill pita halves with 1/4 of the scrambled mixture.

Makes 4 servings.