Curried Egg Pitas
Serves
8
Prep Time
15 min
Cook Time
2 min
Print Recipe
Want a twist on the classic egg salad? Look no further. This veggie-packed pita includes a hint of curry paste. Enjoy for lunch or an easy weeknight dinner.
Ingredients
- 8 eggs, beaten
- ¼ cup (60 mL) finely chopped green onion
- ¼ cup (60 mL) finely chopped green pepper
- 1 tbsp (15 mL) canola oil
- 4 small (6-inch/15 cm) pocket-style whole-wheat pitas, halved
- ¼ cup (60 mL) mango chutney
- 2 tsp (10 mL) ginger powder
- 2 tsp (10 mL) mild red curry paste
- ¼ tsp (1.25 mL) black pepper
- ¼ cup (60 mL) plain non-fat yogurt
- 1 cup (250 mL) julienne cucumber
- 1 cup (250 mL) julienne carrots
- 4 cups (1 L) lightly packed baby spinach, divided
Instructions
- Step 1
Beat eggs. Stir in the green onion and green pepper until well combined.
- Step 2
Heat oil in large non-stick skillet set over medium heat. Pour egg mixture into pan. Cook, without stirring, for 2 minutes or until eggs are just set.
- Step 3
Meanwhile, cut each pita in half and open the pockets. Blend mango chutney, ginger powder, curry paste and pepper with yogurt, until well combined.
- Step 4
Inside each halved pita, spread an equal amount of sauce. Divide the cucumber, carrots, spinach and egg mixture evenly between the pockets. Serve immediately.
- Step 5
Makes 8 servings. (1 half=1 serving).
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 205 |
| Fat | 8 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Carbohydrate | 24 g |
| Fibre | 3 g |
| Sugars | 4 g |
| Protein | 10 g |
| Sodium | 270 mg |