Name: Curry Spice Eggs Wrap with Pumpkin
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Ingredients: 4 large eggs 4 large eggs; 100 g 100 g pumpkin, peeled and diced; 50 g 50 g asparagus, trimmed and cut into 2 cm pieces; 2 whole wheat wraps 2 whole wheat wraps; 2 tbsp 2 tbsp olive oil; 1 tsp 1 tsp curry powder; Salt and pepper to taste; Fresh cilantro for garnish (optional); 1 1 avocado, sliced (for additional creaminess) (optional)

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Curry Spice Eggs Wrap with Pumpkin

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Warm and comforting, our Curry Spice Eggs Wrap with Pumpkin is a delightful combination of fluffy eggs, nutritious pumpkin, and vibrant asparagus, all enveloped in a soft wrap and drizzled with a fragrant curry spice sauce. This dish is versatile, so you can easily adapt it to include your favorite vegetables or spices. Pair it with a simple side salad and a sprinkle of cracked black pepper for an extra burst of flavor, making it perfect any time of the day.

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Prep Time 15

Cook Time 20

Total Time 40

Servings: 2

Course: Postpartum Food

Cuisine: Fusion

Calories: 480

Ingredients Equipment Method Nutrition Notes

Ingredients

4 large eggs 4 large eggs
100 g 100 g pumpkin, peeled and diced
50 g 50 g asparagus, trimmed and cut into 2 cm pieces
2 whole wheat wraps 2 whole wheat wraps
2 tbsp 2 tbsp olive oil
1 tsp 1 tsp curry powder
Salt and pepper to taste
Fresh cilantro for garnish optional
1 1 avocado, sliced (for additional creaminess) optional

Equipment

Non-stick skillet
Heatproof mixing bowl
Cooking spatula
Chef's knife
Cutting board

Method

Begin by heating 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the diced pumpkin and sauté for about 5 minutes, until tender.
Add the asparagus to the skillet and cook for an additional 2-3 minutes until vibrant and tender-crisp. Season with salt and pepper.
In a mixing bowl, whisk together the eggs, curry powder, and a pinch of salt. Pour the mixture into the skillet and cook them gently, stirring occasionally until the eggs are softly scrambled and cooked through, about 5 minutes.
Remove the skillet from heat and let the mixture cool for a minute.
Lay the whole wheat wraps on a flat surface. Divide the egg and vegetable mixture evenly between the two wraps, folding the sides inward before rolling tightly from the bottom.
Heat the remaining tablespoon of olive oil in the skillet and toast each wrap for about 2 minutes on each side until golden brown and crispy.
Remove the wraps, let them sit for 5 minutes, then slice in half and serve alongside a simple side salad. Finish with a sprinkle of cracked black pepper for garnish.

Nutrition

Calories: 480kcalCarbohydrates: 40gProtein: 22gFat: 30gSodium: 520mgPotassium: 750mgFiber: 8gSugar: 4gVitamin A: 1500IUVitamin C: 10mgCalcium: 80mgIron: 3mg

Notes

Feel free to swap the pumpkin for sweet potatoes or any other seasonal vegetable you have on hand.
If you prefer a spicier kick, add a pinch of cayenne pepper to the eggs.
These wraps hold up wonderfully in the refrigerator, so you can prepare them ahead of time; simply reheat in a skillet before serving.
Enjoy experimenting with different herbs and toppings to make this dish your own!

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Curry Spice Eggs Wrap with Pumpkin