Eastern Egg Sandwich

  • Prep Time 10 min
  • Total Time 20 min
  • Serves: 4

Ingredients

  • 8 eggs 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

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.

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Nutrition Facts

  • 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
  • Fibre 3 g
  • Sodium 680 mg
  • Potassium 140