Indian · Breakfast
Spiced Egg Roll
An Indian breakfast wrap built on a spiced omelette folded into whole wheat flatbread. Eggs are whisked with onion, green chili, cumin and cilantro, cooked into a thin omelette, then rolled with mustard sauce and pickled onion inside a warmed chapati. Served as a quick handheld street-food-style roll.
$2
8 minsPrep
7 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
403Calories
18.9gProtein
21.6gFat
28.2gCarbs
3.8gSugar
4.1gFiber
651mgSodium
743mgChol
7.7gSat Fat
360mgPotassium
108mgCalcium
3.5mgIron
1.1mcgVitamin B12
8.8mgVitamin C
vegetarian
low-calorie
spice-route
all-time-classics
breakfast
vegetarian
low-calorie
Instructions
1
Prep
Whisk eggs in a bowl with onion, green chili, cumin, ginger-garlic paste, salt and black pepper until uniformly yellow.
2
Sear
Heat ghee in a nonstick pan over medium heat until shimmering, pour in egg mixture, tilt to spread thin, and cook 2 minutes until edges lift and underside turns golden.
3
Toast
Warm chapati in the same pan over medium-low heat for 20 seconds per side until soft and pliable with light brown spots.
4
Plate
Spread mustard sauce on chapati, top with omelette, scatter pickled onion and cilantro over egg, fold and roll tightly into a cylinder, then cut diagonally and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 eggs (200g)
- 2 tbsp2 tbsp onion
- 2 tsp2 tsp green chili
- 1/2 tsp1/2 tsp cumin
- 1/2 tsp1/2 tsp ginger-garlic paste
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp ghee
- 22 whole wheat chapati/roti (60g)
- 2 tsp2 tsp mustard-wholegrain sauce
- 4 tbsp4 tbsp red onion
- 2 tsp2 tsp lime juice
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
