Scrambled Egg Wrap Recipe

About this recipe

Scrambled Egg Wrap is a delightful fusion breakfast option combining the fluffiness of Indian-style masala scrambled eggs with soft whole wheat wraps. Enriched with flavors from Indian spices and fresh vegetables, it’s a wholesome, portable meal perfect for busy mornings.

Ingredients

• 100 g Coriander Leaves
• 6 pcs White Eggs
• - Dairy Milk
• 500 g Onion
• 500 g Tomato - Hybrid
• medium Chilli Green Long
• 1 kg Bell Peppers
• 100 g Unsalted Butter
• 100 g Salt
• - Red Chilli Powder
• 20 g Turmeric Powder
• 50 Grms Garam Masala Handmade Spices 50 Grms

Instructions

1. 1. In a medium-sized mixing bowl, whisk together the eggs with salt, red chili powder, turmeric powder, and milk until fluffy and well combined.
2. 2. Heat a non-stick pan over medium heat and add the butter. Once melted, sauté the chopped onions until translucent, about 3 minutes.
3. 3. Add the chopped tomatoes, green chilies, and capsicum to the pan. Cook for 5 minutes until the vegetables are softened.
4. 4. Pour the whisked eggs into the pan and gently stir with a spatula over low heat. Cook for 5-7 minutes, stirring frequently to create soft, creamy scrambled eggs.
5. 5. Sprinkle garam masala and freshly chopped coriander leaves over the scrambled eggs. Stir well and remove from heat.
6. 6. Warm the whole wheat wraps on a skillet for about 30 seconds on each side, or until soft and pliable.
7. 7. Place a portion of the scrambled eggs onto the center of each wrap. Add a few slices of cucumber and a drizzle of ketchup or hot sauce if desired.
8. 8. Roll the wraps tightly, securing the filling inside. Serve immediately or wrap in foil for an on-the-go breakfast.