December 17, 2010

Egg n veggie stirfry/wrap


This egg based stir fry has a good amount of vegetables. It can be part of dinner, or used in chapathi/toritilla rolls and wraps. Both my son and husband finish their lunch boxes when I make these!

What I used:  (Serves 4)
4-6 large eggs
1 cup peas fresh/frozen
1 cup scallion/spring onions
1 cup fresh carrots grated
½ tsp pepper powder
¼ tsp chili powder
Salt to taste
1tsp olive oil

Heat a wok or saucepan on medium-high, add the olive oil and immediately add the scallions, and peas, roast it for a minute. Add in the carrots. Move out the vegetable to the sides of the saucepan. 

Crack the 4 raw eggs in the middle. Scramble it and cook it for a minute. Add the pepper, salt and chili powder. Combine the egg and veggies mixture; keep tossing it on high heat for 2 minutes only. It may be eaten as is, or rolled into a wrap.

Please note: If you are using it in a wrap, let it cool it or refrigerate it for a few before using it, so its fresh. Enjoy!