Indian · Breakfast
Spiced Egg Roll (High-Protein)
Scrambled eggs and paneer folded into a whole wheat tortilla with sautéed onion, bell pepper and green chili, spiced with cumin, garam masala and turmeric, finished with fresh cilantro. A high-protein Indian street-food-style roll served with lime for brightness.
$3
8 minsPrep
7 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
588Calories
51.2gProtein
33.8gFat
30.4gCarbs
6.1gSugar
8.9gFiber
870mgSodium
648mgChol
11.2gSat Fat
680mgPotassium
420mgCalcium
5.4mgIron
1.7mcgVitamin B12
48mgVitamin C
vegetarian
high-fiber
protein-rich
high-protein
Instructions
1
Prep
Whisk eggs with salt. Slice onion and bell pepper thin, chop chili and cilantro, cube paneer; arrange by the stove.
2
Sauté
Heat oil in a nonstick skillet over medium heat for 3 minutes, cooking onion, pepper and chili until onion softens and edges turn translucent.
3
Sear
Push vegetables to one side, add paneer cubes, sear over medium heat for 2 minutes until golden brown on two sides.
4
Bloom
Sprinkle cumin, garam masala and turmeric over vegetables and paneer, stir for 20 seconds over medium heat until spices coat everything.
5
Scramble
Pour whisked eggs into skillet, cook over medium-low heat for 2 minutes, stirring gently until soft curds form.
6
Warm
Heat tortilla in a dry skillet over low heat for 20 seconds per side until warm, pliable and lightly spotted.
7
Build
Spoon egg and paneer filling down tortilla center, scatter cilantro over top.
8
Wrap
Fold in tortilla sides and roll tightly into a cylinder, tucking filling as you go.
9
Plate
Cut roll diagonally in half, place on plate with lime wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs (3 large)
- 150g150g paneer
- 120g120g whole wheat tortilla
- 70g70g onion
- 70g70g bell pepper
- 10g10g green chili
- 2 tbsp2 tbsp cilantro
- 1 tsp1 tsp cumin, ground
- 1 tsp1 tsp garam masala
- 1/2 tsp1/2 tsp turmeric, ground
- 2 tbsp2 tbsp vegetable oil
- salt, to taste
- 22 lime wedge, for serving
