Curried egg pitas | Heart and Stroke Foundation

Ingredients

• 8 eggs, beaten
• 1/4 cup (60 mL) finely chopped green onion
• 1/4 cup (60 mL) finely chopped green pepper
• 1 tbsp (15 mL) canola oil
• 4 small (6-inch/15 cm) pocket-style whole-wheat pitas, halved
• 1/4 cup (60 mL) mango chutney
• 2 tsp (10 mL) ginger powder
• 2 tsp (10 mL) mild red curry paste
• 1/4 tsp (1.25 mL) black pepper
• 1/4 cup (60 mL) plain non-fat yogurt
• 1 cup (250 mL) julienne cucumber
• 1 cup (250 mL) julienne carrots
• 4 cups (1 L) lightly packed baby spinach, divided