Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 1-2 servings
From the recipe author: One-pan breakfast! It’s the best hack to get your protein and veggies into one single wrap using one pan. Paratha and eggs have been a family favorite for breakfast ever since we were little, so we’re combining that with the classic flavors of a masala omelet and using Pete & Gerry's Organic eggs for maximum flavor.
To make the stuffed breakfast paratha
- Heat oil or butter in a 10-inch pan over medium heat.
- Add onions, tomatoes, and jalapeños and allow to cook for 1-2 minutes.
- In a separate bowl, mix eggs and spices together until eggs are light and fluffy.
- Pour egg mixture into pan over vegetables and cook to form an omelet until only a thin top layer of egg remains uncooked.
- While eggs are cooking, in a separate pan, heat paratha until both sides are slightly crispy.
- Place paratha directly over eggs and press down firmly with spatula. Cook for 1-2 minutes until no liquid remains when pressing the paratha.
- Flip paratha and eggs over and add cheese to one half of the paratha.
- Once cheese melts, fold paratha in half.
- Top with chutney and chopped cilantro.



An error occurred when displaying the comments.