Indian Egg Scramble Wrap

Indian Egg Scramble Wrap

Happy new year everyone! I don't know about you, but I'm soooo ready to start detoxing from all the holiday eats and drinks!  Well, I have just the recipe for that. Let's start this first 2017 post with a healthy breakfast.

To me, starting the day out eating healthy ensures I continue doing so for the rest of the day. I love breakfast so much, that I look forward to it the night before. I can't possibly be the only one that thinks that way, no?

 I always start my day with a cup of cappuccino and frothed almond milk – I mean come on, right there is a reason for me to wake up! I usually make some scrambled eggs or an avocado toast with a sunny side-up egg for breakfast. In any case, my breakfast almost always involves some sort of cooked egg. I guess that's the German in me.

But this post is inspired by an Indian-style breakfast dish my friend, Kanan (who is also the owner of Fab Habitat, by the way) likes to eat in the morning. It's not your ordinary scrambled egg dish. Oh no, this one is packed with flavor, spices and veggies. I added red pepper, kale and spinach to make things even healthier and used collard greens to wrap things up and keep it light. But a regular whole wheat or sprouted grain wrap works too. Enjoy!

Indian Egg Scramble Wrap


1-2 tablespoons of olive oil

3 eggs, whisked

1 tomato, chopped

1 small onion, chopped finely

1/2 cup red bell pepper

1 small green chili

1 cup of chopped baby spinach (kale works too)

1/4 teaspoon of garlic, minced

1/4 teaspoon ginger, minced

1/4 teaspoon of tumeric

1 teaspoon garam masala

1 teaspoon coriander powder

1/2 teaspoon chili powder

1/2 teaspoon cumin

salt to taste

2 tablespoons of cilantro leaves, chopped

2 collard green leafs, stems cut off.

make it :

Beat the eggs and set aside. In a heavy-bottomed non-stick frying pan, heat the oil over medium heat and add the onions, pepper and green chili. Cook until soft, then add the tomatoes, ginger, garlic and spices and salt. Stir well and sauté for a few more minutes. Next, stir the spinach and lower the heat to medium-low. Add the beaten eggs, sauté for 2-3 minutes until the eggs are cooked and scrambled. Sprinkle some cilantro over the scrambled eggs. Fill one collard green leaf with one half of the egg scramble and roll it up, securing it with toothpicks and cutting in half. Voila!

Serves 2