Prep and cook time: 20 minutes
per serving: 260 calories; 10 grams protein; 12 grams total fat; 2 grams fiber; 3 grams saturated fat; 27 grams carbohydrates; 212 mgs cholesterol; 357 mgs sodium; 7 WW points plus
Vegetarian Lower Calorie $12 Dinners
Spicy Indian Scrambled Eggs
4 large eggs
1/4 teaspoon ground cumin
1/8 teaspoon turmeric
1 tablespoon vegetable oil
1 red onion cut into 1/4 inch pieces
1 serrano chile seeded and very finely chopped
1/2 teaspoon garlic, minced
1.5 teaspoons ginger, minced
1 tomato halved, seeded and cut into 1/4-inch dice
1/2 teaspoon sugar
1 tablespoon fresh cilantro chopped
4 pieces pita bread
coarse salt and freshly ground pepper, to taste
Preheat oven to 250 degrees.
 Wrap the pitas in foil and heat in the oven.
 In a medium bowl, whisk the eggs with the cumin, turmeric and salt and pepper. In a medium nonstick skillet, heat the vegetable oil. Add the onion, chile, garlic and ginger and cook over high heat until the onion just begins to brown, about 3 minutes.
 Add the tomato, season with salt and the sugar and cook for 1 minute. Reduce the heat to medium low and pour in the eggs. Cook, stirring constantly, until the eggs are just set, about 1 minute. Fold in the cilantro. Serve with sliced pita pockets.
2 cups strawberries
1 1/2 pint container fresh blueberries
2 teaspoons powdered sugar
 Hull and slice the strawberries and place in a small bowl. Add the blueberries and top with the powdered sugar. Toss gently and serve.