Categories: Breakfast

Ingredients

• 4 eggs (whisked)
• 3 naan wraps (frozen)
• 1 tsp garam masala
• 2 tsp tumeric (divided)
• 1 tsp mustard seeds
• 1 tsp cumin
• 1/2 large or 1 medium white onion cut into strips
• roughly 4 cups unpacked spinach
• natural plain yogurt (I used a 5oz container from the store
• fresh mint leaves (about 3 sprigs worth)
• olive oil
• butter

Directions

1. Heat 1 tbs of oil over medium heat in a frying pan.

2. Add in 1 tsp of cumin and mustard seeds.

3. If you have all ingredients prepped this is a good time to preheat another frying pan on medium low heat.

4. Once the spices are fragrant add onions.

5. Sauté until they begin to caramelize.

6. Stir continuously to get full flavor of spices absorbed.

7. Add 1/2 tbs of butter after you have initially stirred in the onions to incorporate the spices.

8. When onions are loose and have gotten a bit of color, add the spinach and cook until wilted.

9. Remove this mix to a cutting board.

10. Add another tbs of oil to the same pan.

11. When heated add 1 tsp of garam masala and turmeric each.

12. Stir until well incorporated into the oil. In the other pan, put your naan in and begin to toast.

13. As we move forward, you’ll want to periodically check on these and make sure they don’t burn.

14. Toast both sides of each naan and then remove to a plate.

15. Additionally, give the spinach/onion mix a good rough chop so that consistency is good in the final dish.

16. Add the eggs to your main skillet with your spices.

17. Continually scramble the eggs.

18. Add 1-2 tbs of butter as they cook and stir it through.

19. Roughly halfway through cooking the eggs, add in spinach egg mix and fold into the eggs.

20. Remove pan from heat when eggs are finished.

21. In a separate bowl, mix mint and yogurt together.

22. On a plate, fill half a naan with the egg mix and top with yogurt mix.

23. Fold the other half over and voila, deliciousness.

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