Eastern Egg Sandwich

Prep time: 10min
Total time: 20min
Serves 4
8
Large Size Eggs, beaten
0
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
0
1/4 cup
each mango chutney (or apricot jam) and yogourt
60 mL
1 cup
thinly sliced English cucumber
250 mL
2 halves
calories
410
fat
15 g
saturated fat
3.5 g
carbs
49 g
protein
19 g
cholestrol
390 mg
fibre
3 g
sodium
680 mg
potassium
140 mg

Directions

  1. Beat eggs with green onion, ginger paste, curry paste, salt and pepper until well combined.

  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.

  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.