Egg and Spinach Paratha Roll
PakistaniLunchDesi eggsMedium
Eggs scrambled with spinach, onion and garlic, rolled in a warm paratha — a green, filling lunch roll.
Prep time15 min
Cook time15 min
Total time30 min
Servings2
Ingredients
- 3 Desi eggs
- 1 cup spinach, chopped
- 1 small onion, chopped
- 1 garlic clove, chopped
- 1 green chilli, chopped
- 1/2 tsp cumin powder
- 1/2 tsp salt
- 1 tbsp oil
- 2 parathas
Method
- Heat oil and fry the onion and garlic until soft.
- Add the spinach and green chilli; cook 3 minutes until wilted.
- Add cumin and salt, then pour in the beaten eggs; scramble until set.
- Warm the parathas, fill with the egg and spinach mixture and roll up. Serve warm.
Nutrition — estimated per serving
Calories (estimate)310 kcal
Protein (estimate)13 g
Fat (estimate)13 g
Carbs (estimate)30 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Wash spinach well before chopping. Food safety: cook eggs until fully set. Allergens: contains egg and wheat (paratha). Substitute: use methi or cabbage instead of spinach. Nutrition figures are estimates only, based on standard per-egg values.