Monday 4 August 2014

Corn week Day 1---Corn-Egg Wraps

Corns and corns are everywhere these days, they are at their peak. So celebrating corn's season this whole week here. Corns are not only heavenly delicious but also very nutritious. They have fat free calories which keeps you feel full for long. They are rich in vitamins and minerals. Corns are also a good source of fibres and antioxidants. I love this versatile golden(almost) beads, they really make any simple dish special. Today it is the first day of my corn week, so let's start it with a breakfast recipe. Easy to prepare, quick to make, perfect for breakfast. Hope you'll like it!! Get the recipe here

You need
6 wraps of your choice (tortillas, flat bread or pita)
For Filling
2 cups corn (boiled)
2 eggs
1 cup carrot (grated)
1 teaspoon oregano
1 teaspoon pepper powder
salt to taste
For sauce
6 medium sized tomatoes
handful of basil leaves
2 cloves garlic
1/4 cup tomato ketchup
1 tablespoon soya sauce
1 tablespoon vinegar
1 teaspoon sugar
1 tablespoon oil
salt to taste
For salad
2 onions (thinly sliced)
2 cucumber (thinly sliced)
1 tablespoon lemon juice
salt to taste
For filling
1. In a pan, heat oil and sauté corns and carrots.
2. Whisk eggs and put them in the pan. Scramble the eggs and veggies together. 
3. Season it with oregano, salt and pepper.
4. Keep aside
For sauce
1. Blend together tomatoes, basil leaves and garlic.
2. In a pan, put tomato mix.
3. Add all other sauce ingredients and cook till sauce thickens.
4. Keep aside.
For salad
1. In a bowl, mix all salad ingredients.
2. Keep aside.
Now assemble the wraps
1. Heat the wraps and spread the sauce evenly on the wrap.
2.Put the filling and the salad on.
3. Roll the wraps and once again heat them on a skillet for a firm shape.

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