Spicy Indian Scrambled Eggs | Berry Salad

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.

Berry Salad


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.