Egg Wrap Stuffed with Sweet Peppers and Beans
What did I have for my Sunday Breakfast? It’s the Egg Wrap stuffed with Sweet Peppers and Beans !!
Sweet Peppers are always a delight. I absolutely love them, sometimes I munch them just as it is. Sometimes I bake them with potatoes or with cheese stuffed within them. I also love my omelets. Some morning breakfast is Omletes with plain salt and pepper and fruit on the side. But weekends when we plan for a hike or long trail walk we definitely ensure we have a roti attached to the Omelet (Common !! don’t laugh at my language, it’s something my 4 years old coined). So this weekend, when we were gearing up for our morning breakfast, I found a handful of sweet mini peppers lying in the fridge and also some boiled red kidney beans. That moment I planned for this stuffed wrap for a wholesome heavy breakfast.
Ingredients for Egg Wrap:
- Tortillas / Rotis - 2
- Eggs - 2
- Sweet Peppers - 3-4
- Onions - 1 tbsp (finely chopped)
- Coriander Leaves - a handful to flavor
- Boiled Red Kidney Beans - 1/4 cup (you can use beans of your choice)
- Lemon/ Lime Juice - 1 tbsp
- Salt - According to taste
- Pepper - According to taste
- Oil of your choice - 2-3 tsp
Steps of Preparation:
- Heat a pan, add around 1-1.5 tsp of oil.
- Beat the egg with salt and pepper, add the egg and cook for a minute or two.
- Then to the uncooked side add the tortilla or roti and let the omelet cook. Flip and cook the other side. Cook until the egg is properly cooked.
- Repeat the same step for the other tortilla.
- In the meantime, make the salad. Chop the sweet peppers, onions and coriander leave very fine.
- Add the boiled beans, lemon juice, salt, and pepper.
- Once the tortilla with eggs is cooled to a temperature you can hold comfortably, stuff the salad, and serve.
Egg Wrap Stuffed with Sweet Peppers and Beans