How to Prepare Perfect 10 minute Indian Spiced Spinach & Egg Morning Wrap
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Before you jump to 10 minute Indian Spiced Spinach & Egg Morning Wrap recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money Within the Kitchen.
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Probably the food is not quite as good when cooked in the microwave, but it will save you money to use it over your oven. Maybe the realization that an oven utilizes 75% more energy will motivate you to use the microwave more. Compared with your stove, you can make boiled water and also steamed vegetables faster, and use quite a bit less energy, by using countertop appliances. Many people mistakenly believe that doing the dishes by hand uses a lesser amount of energy than a dishwasher. A dishwasher is specifically economical when it's full before a cycle is going. By cool drying or even air drying the dishes as opposed to heat drying them, you can add to the amount of money you save.
The kitchen by itself provides you with many small means by which energy and money can be saved. Environmentally friendly living is not that difficult. A lot of it really is merely using common sense.
We hope you got benefit from reading it, now let's go back to 10 minute indian spiced spinach & egg morning wrap recipe. To cook 10 minute indian spiced spinach & egg morning wrap you need 14 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make 10 minute Indian Spiced Spinach & Egg Morning Wrap:
- Prepare 4 of large free range eggs.
- Provide 1 of large organic white onion.
- Prepare 1 teaspoon of cumin seeds.
- Take 1 teaspoon of mustard seeds.
- Prepare 1 handful of Baby Spinach.
- Prepare 5 of Cherry Tomatoes.
- Use 2 of Naan Flatbreads.
- You need 1 tablespoon of Turmeric.
- Get 2 tablespoon of Garam Masala.
- Prepare 1 cup of low fat yoghurt.
- Prepare 2 of mint leaves.
- Prepare of Fresh Lime.
- Provide of Rapeseed Oil.
- Use of Unsalted Butter.
Steps to make 10 minute Indian Spiced Spinach & Egg Morning Wrap:
- Prepare the ingredients and get your frying pan nice and hot!.
- Add a teaspoon of mustard seeds and cumin seeds to the heat rapeseed oil and allow to bring out the aroma..
- Once the spices are infused in the oil then add the sliced white onion to the pan and beging to caramelise.
- Once the onions are golden and brown, add the baby spinach, quarter the cherry tomatoes and cook down until the spinach is wilted. Then simply transfer from the pan to a bowl at the side and let sit..
- To the same pan add 1 tablespoon of Turmeric and 1 tablespoon of Garam Masala and cook down the spices. In the meantime whisk 4 large free range eggs in a bowl and season and add to the spice pan..
- Fold the eggs nicely using a spatula for ease and then re introduce the spinach and onions to the pan and reduce the heat..
- In a separate dry pan warm up the flat bread on both sides and set aside for plating..
- Whilst the naaan warms, prepare your easy dip but simply adding 4 tablespoons of low fat yoghurt to a bowl, adding salt and the juice of one lime as well as chopped mint..
- Half full the naan bread with half the egg then drizzle over so of the refreshing yoghurt sauce and enjoy!.
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