Indian · Breakfast
Spiced Scrambled Egg Wrap
Soft scrambled eggs cooked with onion, green chilli, ginger and turmeric in the North Indian dhaba style, folded into a warm whole-wheat wrap with cilantro and a squeeze of lime. Quick pan technique keeps the eggs tender while the spices bring gentle heat and color.
$2
8 minsPrep
6 minsCook
14 minsTotal
EasyLevel
Nutrition per serving
378Calories
20.6gProtein
19.2gFat
30.5gCarbs
3.8gSugar
5.2gFiber
601mgSodium
849mgChol
4.9gSat Fat
372mgPotassium
91mgCalcium
3.3mgIron
1.3mcgVitamin B12
9mgVitamin C
vegetarian
low-calorie
high-fiber
spice-route
hidden-gems
breakfast
vegetarian
low-calorie
Instructions
1
Prep
Crack the 210g eggs into a bowl and whisk with a fork until combined. Finely chop the onion, green chili, ginger and cilantro on a board.
2
Sauté the onion, green chili and ginger in vegetable oil in a nonstick pan over medium heat for 2 minutes until the onion softens.
3
Stir the turmeric, cumin and chili powder into the pan and cook 20 seconds over medium heat until fragrant.
4
Pour the whisked eggs into the pan with salt and cook over medium-low heat, folding gently for 90 seconds until just set and glossy.
5
Warm the chapati in a dry skillet over medium heat for 20 seconds per side until warm and pliable.
6
Build the wrap
lay the chapati flat, spoon the scrambled eggs down the center, scatter cilantro over, squeeze lime juice over the filling.
7
Plate
fold the sides of the chapati over the filling, roll into a wrap seam-side down, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 22 whole-wheat chapati/roti (about 50g)
- 60g60g onion
- 22 small green chili
- 1 tsp1 tsp fresh ginger
- 1/2 tsp1/2 tsp turmeric-ground
- 1/2 tsp1/2 tsp cumin-ground
- 1/4 tsp1/4 tsp chili-powder
- salt, a pinch
- 2 tsp10ml vegetable oil
- 2 tbsp2 tbsp cilantro
- 22 lime wedge (about 10g juice)
