Egg Wrap
Ingredients
- 1 egg, beaten properly
- 3 tbsp, finely sliced onion
- 1/4th cup, refined wheat flour
- Oil as required
- Salt to taste
Nutrition count
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Energy : 19.33 kcal
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Protein : 57.49% (RDA)*
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Calcium : 5.73% (RDA)*
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Iron : 15.77% (RDA)*
Step by step
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In a large nonstick skillet or pan, sauté onions in oil until tender.
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Meanwhile, in a bowl, whisk the egg and salt.
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Reduce heat to medium; add egg mixture to the pan.
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Cook and stir until eggs are completely set, like we do to make scrambled eggs.
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Keep the eggs aside and knead the dough to make a tortilla wrap.
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Heat a tawa and put the roti/tortilla on it to get light brown color from the both the sides. Use oil whenever required so that it’s cooked properly.
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Spoon 2/3 cup mixture down the center of each tortilla or roti and roll it up.
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Cut it into two parts and serve hot with green chutney.
Tips
Tip number 1
You can also add cheese spread or grated cheese to the wrap.
Tip number 2
If your kid likes chilies, then spice it up with some ½ tsp schezwan sauce to cheese spread and make a dressing of it. Slightly spread it on the tortilla or roti and put the egg on to it.
Tip number 3
Instead of refined flour you can also use whole wheat flour or oatmeal flour to make the wrap base.
Tip number 4
You can also add vegetables like bell peppers, tomatoes, carrots and peas.
