Egg Rice Wrap (2 eggs)
This Egg Wrap is a tasty and healthy break fast recipe that is perfect for those who are on a gluten-free diet. It's a great source of protein and healthy fats, making it an excellent choice for a high-energy breakfast. People with an egg allergy should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
235 kcal
Protein
9 g
Carbs
24 g
Fat
12 g
Fiber
2 g
Ingredients
Common salt
0.5 tsp (2.5g)
Plain Water
0.25 small glass (50g)
Olive Oil
2 tsp (10g)
Rice Flour
0.5 small cup (50g)
Egg, country hen, whole, raw
2 medium (100g)
Carrot
0.25 cup, chopped (30g)
Broccoli
0.25 cup, chopped (30g)
Green Bell pepper
0.25 cup, chopped (30g)
Instructions
Cooking Steps
For Cheela
In a mixing bowl, combine rice flour, water and salt. Mix well to form a smooth batter without any lumps.
Heat a non-stick pan over medium heat. Grease the pan with a few drops of oil.
Pour a ladleful of the batter onto the pan and spread it evenly in a circular motion.
Cook the cheela on medium heat for 2-3 minutes until the edges start to brown. Flip the cheela and cook for another minute until both sides are lightly browned.
For Wrap
In a bowl, beat the eggs and salt together until well combined.
Heat a non-stick pan over medium heat and add tsp of oil and sautee the veggies for few minutes.
Pour the beaten eggs into the pan. Cook the eggs until they are set.
Place the cooked eggs & veggies mixture on rice cheela and roll it like a wrap.
Repeat the same procedure with another cheela.