Tuna and Egg Pockets
- 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
- 1/2 tsp. black pepper
- 4 Tbsp. grated cheddar cheese
- Dash of salt
- 1 red pepper, thinly sliced
Cut pocket bread open with scissors. In 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
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