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Egg Wrap


Egg Wrap
Recipe By: Buenapetitobonita

About this Recipe:

Buenapetitobonita: This wrap indulges in Spanish style aroma and spice while Arabian filled taste enters your mouth. Its a healthy Spanish and Arabic wrap. More like a spicy taco with salami, veggies and spice. It's moderately simple to make but kids need supervision while cutting.


Main Ingredients:

Eggs: 3
Canola or extra virgin olive oil: 1-3 tbsp
Frozen peas: a handful
Frozen corn: a handful
Cucumber: 5-10 slices
Mushrooms: 3, sliced/chopped
Onion: 1/2, peeled and sliced
Spicy pickled pepper:1, chopped, squeezed and washed inside-out
Instant noodles: few little pieces (optional)
Beef pastrami
Cabbage, sliced
Baked or roasted pita bread
Vegeta (yellow salt with extra taste and dehydrated pieces of vegetables): a pinch
Cajun or another hot spice: (optional) for spice
Mayonnaise
Honey garlic sauce
Cheddar cheese
Ranch sauce: 1 tsp
Ground pepper and salt: to taste


Directions:

1. Whisk 3 eggs in a bowl.

2. Mix the eggs with sliced cucumber, onion, cabbage and mushrooms.

3. Transfer the mixture into an oiled pan.

4. Season with vegeta and pepper.

5. Cook on medium heat. Scrape the bottom of the pan constantly to prevent the egg from sticking to the pan.

6. Add peas, corn, pastrami, pickled pepper and Cajun.

7. Gradually stir in salt and honey garlic sauce or ranch sauce.

8. For extra taste or crunchiness, add pieces of instant noodles.

9. Once all cooked, prepare pita bread. Add mayonnaise, egg-veggies, cheddar cheese and ranch sauce.

10. Heat up for 20 seconds before serving.

Published on May 6, 2010
More Breakfast Dishes Recipes:

Pancakes Recipe
Pancakes
Brownie Waffles Recipe
Brownie Waffles
Swiss Baked Eggs Recipe
Swiss Baked Eggs

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Servings
 
2-4
Easiness
 
Intermediate
Prep Time
 
10 min
Cook Time
 
10 min
Ready in
 
20 min
Recipe by
 
Comments
 
5
5 Ratings
 
Average rating: 4.2



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