Step-by-Step Guide to Prepare Super Quick Homemade 10 minute Indian Spiced Spinach & Egg Morning Wrap

Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, How to Make Super Quick Homemade 10 minute Indian Spiced Spinach & Egg Morning Wrap. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from 10 minute Indian Spiced Spinach & Egg Morning Wrap, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare 10 minute Indian Spiced Spinach & Egg Morning Wrap delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few components. You can cook 10 minute Indian Spiced Spinach & Egg Morning Wrap using 14 ingredients and 9 steps. Here is how you can achieve it.

This is such a delicious take on Indian brunch street food. It is so simple and easy to make and will change your brunch options for life!!

Ingredients and spices that need to be Take to make 10 minute Indian Spiced Spinach & Egg Morning Wrap:

1. 4 large free range eggs
2. 1 large organic white onion
3. 1 teaspoon cumin seeds
4. 1 teaspoon mustard seeds
5. 1 handful Baby Spinach
6. 5 Cherry Tomatoes
7. 2 Naan Flatbreads
8. 1 tablespoon Turmeric
9. 2 tablespoon Garam Masala
10. 1 cup low fat yoghurt
11. 2 mint leaves
12. Fresh Lime
13. Rapeseed Oil
14. Unsalted Butter

Instructions to make to make 10 minute Indian Spiced Spinach & Egg Morning Wrap

1. Prepare the ingredients and get your frying pan nice and hot!
2. Add a teaspoon of mustard seeds and cumin seeds to the heat rapeseed oil and allow to bring out the aroma.
3. Once the spices are infused in the oil then add the sliced white onion to the pan and beging to caramelise
4. Once the onions are golden and brown, add the baby spinach, quarter the cherry tomatoes and cook down until the spinach is wilted. Then simply transfer from the pan to a bowl at the side and let sit.
5. To the same pan add 1 tablespoon of Turmeric and 1 tablespoon of Garam Masala and cook down the spices. In the meantime whisk 4 large free range eggs in a bowl and season and add to the spice pan.
6. Fold the eggs nicely using a spatula for ease and then re introduce the spinach and onions to the pan and reduce the heat.
7. In a separate dry pan warm up the flat bread on both sides and set aside for plating.
8. Whilst the naaan warms, prepare your easy dip but simply adding 4 tablespoons of low fat yoghurt to a bowl, adding salt and the juice of one lime as well as chopped mint.
9. Half full the naan bread with half the egg then drizzle over so of the refreshing yoghurt sauce and enjoy!

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