Curried Egg Pita Pockets
Pitas are handy, portable containers for an assortment of nutritious fillings.
Makes
Serving size
Ingredients
3 eggs, beaten
1 scallion, both green and white parts, finely chopped
½ red bell pepper, finely chopped
2 teaspoons unsalted butter
1 teaspoon curry powder
½ teaspoon ground ginger
2 tablespoons light sour cream
2 (4-inch) plain pita bread pockets, halved
½ cup English cucumber, julienned
1 cup watercress, roughly chopped
Instructions
- In a small bowl, whisk together the eggs, scallion, and red pepper until well blended.
- In a large nonstick skillet over medium heat, melt the butter.
- Pour the egg mixture into the skillet and cook for about 3 minutes or until the eggs are just set, swirling the skillet but not stirring. Remove the eggs from the heat; set aside.
- In a small bowl, stir together the curry powder, ginger, and sour cream until well blended.
- Evenly divide the curry sauce among the 4 halves of the pita bread, spreading it out on one inside edge.
- Divide the cucumber and watercress evenly between the halves.
- Spoon the eggs into the halves, dividing the mixture evenly, to serve.
Cooking Tip
Make sure you purchase pita bread that is designed to open up (e.g., Greek-style pitas) because some pitas do not separate easily and are used more as a wrap or flatbread.
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