Indian Spiced Egg & Spinach Wrap | Gordon Ramsay

Heat 1 teaspoon of oil in a pan.

Toast 1 teaspoon of cumin and mustard seeds with a touch of salt and pepper until fragrant.

Finely chop the onion using a three-finger technique and add to the pan.

Caramelize the onions until they turn a rich golden color.

Add a little touch of butter to the pan to enrich the flavor.

Once the onions are caramelized, add baby spinach and cook until wilted, then set aside.

In a bowl, whisk 4 eggs together.

In the same pan, add a little butter and 1 teaspoon of oil to prevent burning.

Once hot, add 1 teaspoon of garam masala and 1 teaspoon of turmeric to the pan and cook briefly.

Pour the whisked eggs into the pan and scramble them gently, lowering the heat.

Finish the scrambled eggs with a little bit of butter for creaminess.

Chop the cooked spinach and fold it into the scrambled eggs.

Lightly toast the naan or flatbread of your choice.

Prepare a yogurt dressing by mixing 2 tablespoons of fresh yogurt with chopped mint, salt, and turmeric.

Fill half of the toasted naan with the scrambled egg mixture.

Top with the yogurt dressing and fold the naan over.

Equipment Needed

Spice Level:

Dietary

Allergens