When I saw the recipe title for ‘Spicy Egg Wraps’ I figured it was for some kind of scrambled egg-chili mix rolled up in a wrap. Sounded good, so I bookmarked it and decided to make it for dinner last night.
I got out the ingredients and read through the recipe. Nope, no scrambled eggs here.
I was surprised to see that the egg was beaten and poured over the flatbread, that had been warmed in a skillet and cooked in that way. It formed an egg glaze, of sorts, on the flatbread. Really interesting. Topped with the slightly spicy, cool chopped salad, it was a real dinner winner. (The wraps would be perfect for any meal.)
1/2 cup shredded lettuce
2 tomatoes, chopped
1/2 cucumber, chopped
2 Tbs cilantro, chopped
few pinches of chili powder
2 chapatis (Indian flatbread), tortillas or wraps
2 Tbs low fat yogurt
2. In a bowl beat eggs with some salt, pepper and a pinch of chili powder.
3. Put one chapati in non stick frying pan over moderate heat until toasted on the underside.
4. Turn chapati over and pour half of egg mixture over the surface, spreading to the edges. When egg has set around edges, quickly flip over, cook for a few seconds longer. (It is okay if the egg spills into the pan a little.)
6. Repeat with remaining chapati and egg.
Note: I tripled the recipe and kept the unfilled chapatis in a warming oven until all 6 were cooked with the egg.
Recipe from BBC Good Food Magazine
I am loving this new song by California-based band, Cayucas. It screams sun, beach and fun. Heys and Ooohs…you can never go wrong with songs full of those sounds.
This is an older tune. Same catchy vibe.
Cayucas’ debut album ‘Bigfoot’ is due for release on April 30th.
Check out Cayucas on the band’s Website, where you can learn upcoming US and European tour dates and link to buy their music.