Breakfast Frankies

By ltrodrigu

Ingredients

• 6 roti flatbreads
• 3 tablespoons olive oil
• 1 teaspoon black mustard seeds
• 2 scallions, white and light green parts only, finely chopped
• 1 stalk celery, cut into 1/2-inch dice
• 1 small red bell pepper, cored and diced
• 1 tablespoon grated ginger (from a 3-inch piece)
• 6 large eggs
• 1 teaspoon ajwain seeds (available at Kalustyans.com and Indian markets)
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon kosher salt
• 1/2 cup chopped cilantro
• 4 cups chopped spinach leaves
• 1/2 cup jarred coriander chutney

Details

Servings 6
Adapted from wsj.com

Preparation

Step 1

Preheat oven to 350 degrees. Wrap stack of rotis in foil and warm in oven, 15 minutes.

Meanwhile, heat olive oil in a medium saucepan over medium heat until shimmering. Add mustard seeds to pan. As soon as seeds start to pop, add scallions to pan. Cook until softened, 2 minutes. Add celery, bell peppers and ginger to pan and cook until soft yet bright in color, 3-5 minutes.

In a bowl, lightly whisk eggs with ajwain, black pepper, salt and cilantro. Add egg mixture and spinach to pan. Cook until eggs are soft scrambled, 2-3 minutes.

Drizzle chutney over each roti, and top with filling. Wrap and serve.