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Scrambled egg wrap with Indian spices, avocado and greens


Serves: 2
timePrep time: 15 mins
timeTotal time:
Scrambled egg wrap with Indian spices, avocado and greens
Recipe photograph by Toby Scott

Scrambled egg wrap with Indian spices, avocado and greens


Serves: 2
timePrep time: 15 mins
timeTotal time:

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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

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.

See more of Sainsbury's magazine’s recipes

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

  1. 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.
  2. 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.
  3. When the eggs are almost done, pull the pan off the heat and stir in the remaining knob of butter.
  4. 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.

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