Scrambled egg wrap with Indian spices, avocado and greens
Serves: 2
![Scrambled egg wrap with Indian spices, avocado and greens](/uploads/media/720x770/06/5466-ScrambledEggWrapIndianSpices1120.jpg?v=1-0)
Recipe photograph by Toby Scott
Scrambled egg wrap with Indian spices, avocado and greens
Serves: 2
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Nutritional information (per serving)
Calories
571Kcal
Fat
37gr
Saturates
13gr
Carbs
30gr
Sugars
2gr
Fibre
8gr
Protein
25gr
Salt
1.1gr
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Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
![Sainsbury's magazine](/uploads/media/100x100/02/11582-April-cover-.jpg?v=1-0)
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 1 tbsp unsalted butter, plus an extra knob
- 1 tsp black mustard seeds
- ¼ tsp cumin seeds
- ¼ - ½ small red chilli, finely sliced, plus extra to serve (optional)
- ½ tsp grated root ginger
- 5-10 dried curry leaves
- 4 large eggs, beaten
- 2 wholemeal tortillas, warmed
- 1 small or ½ large avocado, stoned, peeled and sliced
- 2 small handfuls baby spinach or watercress
- ¼ lime, for squeezing
- a small handful of coriander leaves, to serve (optional)
Step by step
- Melt 1 tablespoon of butter over a medium-high heat in a small frying pan or a saucepan until foaming. Add the mustard and cumin seeds and stir-fry until they start to pop. Add the chilli, ginger and curry leaves, and stir-fry for a further minute until beautifully fragrant. Reduce the heat to low.
- Season the eggs and pour into the pan. Stir with a spatula or wooden spoon in a figure of 8 to make lovely curds; be sure to scrape the egg from the edges of the pan as you go.
- When the eggs are almost done, pull the pan off the heat and stir in the remaining knob of butter.
- Divide the eggs between the tortillas and add the avocado, spinach or watercress and a squeeze of lime. Scatter with a few coriander leaves if you like. Roll up; serve immediately.