Eggetarian
SPICED EGG AND SPINACH WRAP RECIPE
You’ll find breakfast wraps like these sold by street vendors all over India and they make a really balanced meal, especially if you are on the go. At home I like to put the curried eggs, spinach mix and bowls of minty yoghurt on the table, leaving everyone to help themselves.
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Ingredients
- 1–2 tsp Cumin seeds
- 1–2 tsp Mustard seeds
- olive oil for frying
- 1 onion peeled and finely sliced
- butter for frying
- 200 g baby spinach rinsed
- 1 tsp garam masala
- 2 tsp ground turmeric
- 8 free-range eggs
- 4 parathas or thin naan breads
- 3 tsp finely shredded mint leaves
- 6 tbsp natural yoghurt
- Sea salt and freshly ground black pepper
Ingredients
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Instructions
- Toast the cumin and mustard seeds in a lightly oiled pan until aromatic. Add the onion, a knob of butter and a pinch of salt and fry gently over a medium heat for 5–7 minutes, until the onion is tender and dark golden. Add the spinach and cook until wilted. Set aside.
- Melt another knob of butter in a separate pan with a splash of olive oil. Add the garam masala and 1 teaspoon of the turmeric and cook for a minute or two, until aromatic.
- Meanwhile, beat the eggs in a bowl. Pour the mixture over the spices, add a knob of butter and gently scramble over a low heat until cooked to your liking. Add another knob of butter to the eggs just before they finish cooking and mix through.
- Warm the parathas or naan breads according to the packet instructions – usually about 2 minutes in a dry pan.
- Chop the spinach mixture, discarding any liquid, then fold into the eggs.
- Add the chopped mint and remaining teaspoon of turmeric to the yoghurt. Season with a pinch of salt and mix well.
- Divide the egg mixture between the parathas or naan breads. Top with dollops of the yoghurt, then fold over and serve immediately.