Beef And Egg Pockets - cooking recipe

Ingredients

1/2 lb. extra lean ground beef
3/4 tsp. salt
1/4 tsp. pepper
1/3 c. milk
1 Tbsp. instant minced onion
6 eggs, slightly beaten
1 c. (4 oz.) shredded Cheddar cheese
4 whole wheat or white pita pocket
sliced tomatoes
fresh alfalfa sprouts

Preparation

In large frying pan, cook beef over high heat, stirring, until pinkness is gone.
Sprinkle with salt and pepper.
Remove from heat.
Mix together milk and onion.
Combine with eggs.
Place pan over medium heat.
Stir egg mixture into beef, stirring to scramble.
When eggs begin to set, stir in cheese.
Continue cooking until cheese melts and eggs are set.
Cut pockets in halves.
Place about 1/3 cup of hot mixture into each pocket.
Add tomato slices and alfalfa sprouts.
Serve 2 filled halves per person.