Spiced Egg & Spinach Breakfast Wrap

Ingredients

• Neutral Oil1 tbsp
• Cumin Seeds1 tsp
• Mustard Seeds1 tsp
• Onion, finely sliced1 small
• Butter1 tbsp
• Baby Spinach2 large handfuls
• Salt & Pepperto taste

• Eggs4
• Butter2 tbsp
• Ground Turmeric¼ tsp
• Garam Masala¼ tsp
• Butter, to finish1 small knob

• Naan Bread, warmed2
• Spiced Yogurtsee recipe

Method

1. Temper the spices. Heat oil in a large pan over medium-high. Add cumin and mustard seeds. Cook until they begin to pop and smell fragrant, about 30–45 seconds.
2. Cook the onion and spinach. Add onion and butter; season with salt and pepper. Cook until the onion softens and turns golden, about 5 minutes. Add spinach and stir until wilted, 1–2 minutes. Set aside.
3. Scramble the eggs. In a separate non-stick pan over medium-low heat, melt 2 tbsp butter. Add the beaten eggs. Cook slowly, stirring constantly and pulling the curds gently, keeping the heat low. When still slightly underdone, add the turmeric and garam masala and stir through. Remove from heat and finish with a small knob of butter — this stops the cooking and gives the eggs a silky finish.
4. Combine. Gently fold the spinach mixture through the eggs.
5. Serve. Spoon onto warm naan bread. Finish with a dollop of spiced yogurt and fold or roll to serve.