For Professionals

Curried Egg Pita Pockets

Prep time: 15 min
Cook time: 5 min

Pitas are handy, portable containers for an assortment of nutritious fillings.

Makes

4 servings

Serving size

1 serving

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

  1. In a small bowl, whisk together the eggs, scallion, and red pepper until well blended.
  2. In a large nonstick skillet over medium heat, melt the butter.
  3. 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.
  4. In a small bowl, stir together the curry powder, ginger, and sour cream until well blended.
  5. Evenly divide the curry sauce among the 4 halves of the pita bread, spreading it out on one inside edge.
  6. Divide the cucumber and watercress evenly between the halves.
  7. 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.

Nutrition Info

Nutrition Info

Makes: 4 servings  Serving size: 1 serving

Calories

173

Fat

7 g

Saturated Fat

3 g

Trans Fat

0 g

Cholesterol

147 mg

Carbohydrates

10 g

Sugar

1 g

Fiber

1 g

Protein

7 g

Sodium

139 mg

Calcium

61 mg

Phosphorus

108 mg

Potassium

165 mg