Curried egg pitas

This veggie-packed pita includes a hint of curry paste. Enjoy for lunch or an easy weeknight dinner.

Recipe and photo provided by Egg Farmers of Canada ©
205 cal Serves 8
Prep time 0h 15m
Cook time 0h 2m
Total time 0h 17m
A whole wheat pita cut in half and filled with vegetables and curried egg, displayed on a cutting board and a side of sauce.

Ingredients

Directions

  1. Step 1

    Beat eggs. Stir in the green onion and green pepper until well combined.

  2. 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.

  3. 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.

  4. 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.

Nutritional information

Per serving (1 of 8)

Calories
205
Protein
10 g
Sodium
270 mg
Potassium
24 mg
Total fat
8 g
Saturated fat
2 g
Cholesterol
193 mg
Carbohydrates
24 g
Fibre
3 g
Sugars
4 g
Added sugars
2.5 g

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