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Makes
Serves: 4
Level
easy
Prep Time
10
Total Time
20

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

Method

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.
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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe)
Calories:
410
Fat:
15 g
Saturated Fat:
3.5 g
Carbs:
49 g
Protein:
19 g
Cholesterol:
390 mg
Fiber:
3 g
Sodium:
680 mg
Potassium:
140