Eggs Spinach Wrap

Ingredients

• 8 eggs
• 10-12 spinach leaves, shredded
• 6 teaspoons oil
• 1 teaspoon butter
• 1-2 green chillies, finely chopped
• 1 small onion, finely chopped
• 6-7 button mushrooms, finely chopped
• 1/3 cup sweet corn, boiled and crushed
• Salt to taste
• 2 teaspoons burnt garlic
• ½ teaspoon mustard paste
• Freshly crushed black peppercorns to taste
• Grated processed cheese as required
• Tomato ketchup to serve

Method

1. In a bowl, break eggs, add salt and whisk well with a fork. Set aside.
2. Heat 2 teaspoons oil in a non-stick pan, add butter and let it melt. Add geen chillies, onion, and sauté till translucent.
3. Add mushrooms, spinach, sweet corn, salt and burnt garlic. Mix well and cook for 1-2 minutes.
4. Add mustard paste, mix well and cook for 1 minute. Transfer in a bowl and set aside.
5. For one portion, heat 1 teaspoon oil in the same pan, add the egg mixture and spread it evenly. Freshly crush the black peppercorns and add it on top of the eggs. Let the base cook for 1 minute.
6. Add a portion of the prepared spinach mixture on the side of the eggs and sprinkle some cheese on top. 
7. Loosen the edges and start rolling the eggs starting from the stuffing. Roll it and let it cook on both sides for a minute.
8. Cut the prepared wrap into 4 pieces and transfer to a serving plate. Serve hot with tomato ketchup.