Ingredients (Serves 1):
2 whole eggs
150g finely chopped mixed veggies
(suggested: 50g onion, 50g tomato, 25g capsicum, 25g spinach )
1 green chili, finely chopped (optional)
1 tbsp coriander, chopped
¼ tsp turmeric powder
½ tsp roasted cumin powder
¼ tsp black pepper
½ tsp salt (or to taste)
1 tsp cold-pressed oil
2-3 large lettuce leaves (romaine or iceberg)
Instructions:
Prep Veggies: Finely chop all vegetables. Beat the eggs separately with a pinch of salt.
Cook Bhurji:
Heat 1 tsp oil in a non-stick pan.
Add onion and green chili; sauté for 1–2 mins.
Add tomato, capsicum, spinach/carrot, turmeric, cumin powder, and black pepper. Cook for 3–4 mins till veggies soften slightly.
Pour in beaten eggs. Stir continuously to scramble and cook on medium heat until set.
Add chopped coriander. Turn off the flame. Let it cool slightly.
Assemble Wraps: Spoon the warm bhurji into washed and dried lettuce leaves. Fold gently like tacos or rolls.
Serve Fresh: Enjoy immediately for best taste and texture.
Health Benefits:
High-Quality Protein from whole eggs
Low in Carbs and high fiber due to lettuce and veggies
Rich in Antioxidants from tomato, spinach, and coriander
Spices like turmeric & cumin support digestion and reduce inflammation