Sunday, July 21, 2013

Scrambled eggs with Tortilla Wrap

Another really easy days for day you want something light yet tasty. This version has no meat, but if you want to add some meat feel free to add some roast chicken or roast beef slices!

Olive oil
3 to 4 eggs
2 tbps butter
1/2 cup red capsicum
1/2 cup diced eggplant
1/2 cup white button mushrooms
1/4 tps paprika
Chopped cilantro or chives
Greek yogurt or plain yogurt
Wholemeal tortilla wrap
Salt and pepper

Crack the eggs into a bowl and season it some salt and pepper. In another bowl, mix the yogurt and chives, set aside.

In a nonstick pan, heat up the olive oil and butter, add the red capsicum and eggplant and season them with a pinch of salt and pepper. Saute until softened, then add the mushrooms. Saute a few more minutes until the mushrooms soften as well, then add the beaten eggs, adding more salt and pepper to taste. Cook the eggs, stirring occasionally until the eggs are softly scrambled. Sprinkle some cilantro or chives on it.

Serve the eggs on the tortilla wrap, adding a dollop of yogurt on top, and wrap it up. Ittadakimasu!