Whole Wheat Egg and Veggie Roll
PakistaniHealthyDesi eggsEasy
A whole wheat roll filled with scrambled Desi eggs, onion, tomato and salad — a light, balanced lunch that travels well.
Prep time10 min
Cook time10 min
Total time20 min
Servings2
Ingredients
- 2 whole wheat rotis or wraps
- 3 Desi eggs
- 1 onion, sliced
- 1 tomato, sliced
- 1/2 cucumber, sliced
- 1 green chilli, chopped
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tbsp oil
- 2 tbsp green chutney
Method
- Beat the eggs with salt, pepper and green chilli; scramble in oil until fully set.
- Warm the rotis on a tawa.
- Spread chutney on each roti and layer the scrambled eggs, onion, tomato and cucumber.
- Roll up tightly and cut in half.
- Serve immediately, wrapped in foil for eating on the go.
Nutrition — estimated per serving
Calories (estimate)320 kcal
Protein (estimate)17 g
Fat (estimate)13 g
Carbs (estimate)32 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
Cook the eggs until fully set and eat soon after making. Allergens: contains egg and wheat (gluten). Substitute: use dahi instead of chutney, or add grated carrot. Nutrition figures are estimates only, based on standard per-egg values. A light, balanced dish.