Tuna and Egg Pockets

Ingredients

• 1 can (6-1/2 oz) tuna in water
• 1 Tbsp. butter or margarine
• 4 Tbsp. diced green onion
• 4 eggs, slightly beaten
• 1/3 cup half and half
Advertisement


• 1/2 tsp. black pepper
• 4 Tbsp. grated cheddar cheese
• dash of salt
• 1 red pepper, thinly sliced
• pocket bread

Directions

Cut pocket bread open with scissors. In a large skillet, melt butter. Add green onion: saute over medium-high heat until soft. Flake tuna. Add to onions. Saute a few minutes more. Lightly beat eggs and half and half together. Add salt and pepper. Pour egg mixture over tuna mixture: stir. Cook over high heat until egg mixture begins to set. Add red pepper. Add cheese. Heat until cheese starts to melt. Heat pocket bread at 300 degrees F for a few minutes, or until they start to open. Fill with tuna mixture.

By Connie from Oden, Arkansas