- Prep Time
- 10 mins
- Total Time
- 20 mins
- Serves
- 4
Ingredients
- 8
- eggs
- 1/3 cup
- finely chopped green onion
- 75 mL
- 2 tsp
- Ginger Seasoning Paste
- 10 mL
- 2 tsp
- mild Indian-style curry paste
- 10 mL
- 1/4 tsp
- each salt and pepper
- 1 mL
- 2 tsp
- vegetable oil
- 10 mL
- 4 cups
- lightly packed baby spinach
- 1 L
- 4
- small (5-inch/12.5 cm) pocket-style pitas, halved
- 1/4 cup
- each mango chutney (or apricot jam) and yogourt
- 60 mL
- 1 cup
- thinly sliced English cucumber
- 250 mL
Directions
Step 1
Beat eggs with green onion, ginger paste, curry paste, salt and pepper until well combined.
Step 2
Heat oil in a large non-stick skillet set over medium heat. Pour egg mixture into pan. Cook, without stirring, for 2 min. Sprinkle with spinach. Cook, stirring often, for 2 to 3 min. or until eggs are just set and spinach is wilted. Drain any excess moisture.
Step 3
Meanwhile, cut each pita in half and open the pockets. Blend mango chutney with yogourt until well combined. Spread an equal amount of yogourt mixture inside each halved pita and line with sliced cucumber. Divide the egg mixture evenly between pockets. Serve immediately.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 410
- Fat:
- 15 g
- Saturated Fat:
- 3 g
- Carbs:
- 49 g
- Fibre:
- 3 g
- Cholesterol:
- 390 mg
- Protein:
- 19 g
- Sodium:
- 680 mg
- Potassium:
- 140
