Egg & Vegetable Whole Wheat Breakfast Wrap Recipe

About this recipe

This Egg & Vegetable Whole Wheat Breakfast Wrap is a delightful fusion of Indian flavors crafted for a hearty and nutritious start to the day. Perfect for a united family, this vegetarian recipe combines fluffy scrambled eggs, vibrant vegetables, and warm spices all wrapped in soft whole wheat chapatis. The colorful medley of bell peppers, spinach, and tomatoes adds freshness and crunch, while the perfectly spiced eggs provide richness and flavor. Enjoy this wholesome breakfast wrap as a satisfying meal that brings joy to every bite.

Ingredients

• 6 Each Golden Yolk Eggs 6 Pack
• 500 G Fresh Vine Tomato 500g
• 1kg 1kg Green Pepper
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 1 Bunch Spinach Fresh 1 Bunch
• 400 g Trs Turmeric Powder 400G
• 100 G Trs Ground Cumin Jeera Powder
• 100G Trs Chilli Powder 100G
• - Tata Salt
• 1 Ltr Ktc Sunflower Oil
• - Fresh Asian Coriander Bunch
• - Amul Masti Dahi

Instructions

1. 1. Crack the eggs into a bowl and whisk well. Add turmeric powder, cumin powder, red chili powder, and salt, and mix thoroughly.
2. 2. Heat 1 tablespoon of cooking oil in a non-stick pan over medium heat. Add chopped tomatoes, green and red bell peppers, and spinach. Sauté for 3-4 minutes until softened.
3. 3. Pour the whisked eggs into the pan with the sautéed vegetables and cook, stirring continuously, until the eggs are scrambled and fully cooked, about 3-5 minutes.
4. 4. Warm the whole wheat chapatis on a pan or griddle for 1 minute on each side.
5. 5. Place each chapati on a plate and evenly distribute the scrambled egg and vegetable mixture in the center of each wrap.
6. 6. Garnish with fresh coriander leaves and roll the chapatis tightly to form breakfast wraps. Serve warm with plain yogurt on the side, if desired.