Masala Scrambled Eggs Wrap

Masala Scrambled Eggs Wrap

Very simple to make, and delicious in the tummy! Try this one out soon.

Prep

5 min

Cook time

5 min

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Ingredients

  • 2 tbsp butter
  • 1 finely chopped onion
  • 2 green chillies
  • 1 tbsp Kissan Fresh Tomato Ketchup
  • 4 whisked eggs
  • 1 tbsp fresh cream
  • 2 tsp finely chopped coriander leaves
  • 4 chapatis
  • 1 finely sliced green capsicum
  • 1 finely chopped red bell pepper
  • Serving Size 2

    Amount per serving

    • Energy 736
    • Protein 26.2g
    • Carbohydrate incl. fibre 68.6g
    • Carbohydrate excl. fibre 68.5g
    • Sugar 11.6g
    • Fibre 3.0g
    • Fat 40.4g
    • Saturated Fat 12.7g
    • Unsaturated Fat 10.0g
    • Monounsaturated Fat 7.2g
    • Polyunsaturated Fat 2.7g
    • Trans Fat 0.5g
    • Cholesterol 470mg
    • Sodium 418mg
    • Salt 1.04g
    • Calcium 9%
    • Iron 15%
    • Potassium 14%
    • Vitamin C 248%
    • Vitamin A 59%

Directions

  1. Heat the butter in pan and fry the chopped onion till soft.

  2. Add the green chillies and Kissan Fresh Tomato Ketchup and fry for a few minutes

  3. Add the eggs and stir to mix.

  4. Add salt, fresh cream and coriander leaves. Cook, stirring, till the eggs are cooked but the mixture is still moist and creamy.

  5. Spread the scrambled eggs on the chapatti, top with sliced capsicums and roll up tightly.

 
         

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