Indian-Style Scrambled Egg Chapati Wrap

Ingredients

• Bread, chapati or roti, plain, commercially prepared

  1 piece or 68g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Egg white

  Raw, fresh eggs

  3 egg white (separated from yolk) or 120g

• Onions

  Sweet, raw

  ½ onion or 166g

• Tomatoes

  Red, ripe, raw, year round average

  ½ cup, chopped or sliced or 90g

• Avocado oil

  2 tsp or 9g

• Cilantro

  Raw - Whole Foods Market

  1 oz or 28g

• Green peppers

  Hot chili, raw

  1 tbsp, chopped or 9g

• Garlic

  Raw

  1 tsp or 3g

• Ginger root

  Raw

  1 tsp or 2g

• Salt

  Table

  1 tsp or 6g

Directions

1. Prepare the chapati wrap. Whisk the eggs in a medium bowl, then set aside.
2. Heat the vegetable oil in a medium skillet at medium-high heat. Once hot, cook the onions until soft and lightly fried with bits of brown, approximately 10 minutes. Add in chile and garlic and cook for 1 minute. Add in ginger and cook for 30 seconds, then add in half of the tomato and cilantro and cook for one minute.
3. Lower heat to medium-low. then add the eggs to pan. Stir with a wooden spoon slowly until mixture is soft and set. Stir in the remaining cilantro and tomato. Remove from heat.
4. Spread a few tablespoons of avocado chutney on chapati, then add eggs and roll up.

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