This recipe is a classic hit in my house hold, I usually make it on busy week day mornings for our breakfast on the go. It’s nutritious, healthy, filling and satisfying.
It’s very easy to make and can even work well with children who are fussy eaters and don’t like veggies, as the vegetables are sandwiched between the egg and the wrap they can’t visually see it, which works for many.
The total time involved to make these egg wraps including prep and cooking time is less than 15 minutes. I started by whisking a couple of eggs with spices of my choice like salt, red chilli powder and turmeric along with 1 tbsp milk. You can add other spices like black pepper, cinnamon or any other spices/ herbs of your choice.
I used onions, tomatoes, mushroom, coriander, spring onion green and cheese for the filling, you can use the ingredients of your preference i.e ham, capsicum, other herbs, spinach and more.
After you have put poured the egg mixture into a hot pan, you can add the other ingredients i.e onions, tomatoes, mushroom, coriander, spring onion green and cheese and then cover it with the wrap and gently press it down, once the egg is cooked, slowly flip the wrap over. Flip the wrap and egg very carefully and try not to break it ( Tip: To flip an egg, gently slide a spatula under the cooked side of the egg and lift from the pan’s surface. Tip the spatula slowly (but also swiftly—don’t hesitate!) until the uncooked corner touches the pan), if you find it hard to turn it using a spatula then cover the pan with a large plate and turn the pan over. Then gently slide the wrap over from the plate and into the pan.
Let the wrap cook till it’s crisp and brown, if needed add some more oil from the sides. To check if the wrap is done gently lift from one side and check. Remove the wrap on a plate with egg side facing up. I have spread mint chutney on the wrap, the recipe for the chutney can be found here. If you are not a fan of chutney or making it for your kids who don’t enjoy chutney, then you can use tomato sauce, cheese spread or anything you and your family prefers.
Then tightly roll the wrap like and cut in half and serve or wrap it for the go.
Hope you enjoyed this recipe as much as I enjoyed cooking it. Happy cooking and stay safe!
- 4 Eggs
- 2 Wraps (any kind, or even roti)
- 2 Mushrooms, sliced
- 1 small Onion, chopped
- 1 small Tomato, Chopped
- Fresh Coriander
- Salt to taste
- 1 tsp Red chilli powder
- 1 tsp Turmeric
- 2 tbsp Milk
- 1/4 cup Cheese, grated
- 1 Spring Onion Green, chopped
- Chutney (Optional)
- 1 Tbsp oil
- Whisk couple of eggs along with red chilli powder, 1 tbsp milk, salt and turmeric.
- In a flat and wide mouth pan (see notes), add 1/2 tbsp oil and pour the egg mixture similar to how we make an omelette.
- Over the mixture add the veggies and cheese, I added mushrooms, spring onion greens, coriander, onions and tomatoes (picture reference above). Feel free to add topping of your choice (ideas mentioned above).
- Cover the veggies with a wrap (picture reference above) and cook till the egg is cooked at the bottom.
- Now carefully flip the wrap and omelette over ( see above for ideas) and further cook till the wrap is crisp and brown. You can check by just lifting the side to see the colour, if needed add few drops of oil all over the wrap.
- Remove the egg wrap on a plate with egg side facing up and spread chutney (see other ideas above) and tightly roll the wrap. If you are packing it for breakfast or lunch then cover it in a aluminium foil. Heat for 30-40 secs in sandwich press when ready to eat or if heating in a microwave remember to remove aluminium foil .
- Repeat the same process for the second wrap too.
- For cooking choose a pan in which your wrap can fit flat.
- Instead of wraps you can use roti, paratha or tortilla wraps.
Cooking is my Passion