Curried egg pitas
This veggie-packed pita includes a hint of curry paste. Enjoy for lunch or an easy weeknight dinner.
205 cal Serves 8
Prep time 0h 15m
Cook time 0h 2m
Total time 0h 17m
Step 1Beat eggs. Stir in the green onion and green pepper until well combined.
Step 2Heat 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 3Meanwhile, cut each pita in half and open the pockets. Blend mango chutney, ginger powder, curry paste and pepper with yogurt, until well combined.
Step 4Inside each halved pita, spread an equal amount of sauce. Divide the cucumber, carrots, spinach and egg mixture evenly between the pockets. Serve immediately.
Per serving (1 of 8)
- 10 g
- 270 mg
- 24 mg
- Total fat
- 8 g
- Saturated fat
- 2 g
- 193 mg
- 24 g
- 3 g
- 4 g
- Added sugars
- 2.5 g
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