Keto Pakistani Breakfast Paratha Rolls with Spiced Scrambled Eggs

Allergens

Eggs, Almond Flour (Tree Nut)

Ingredients

• 4 large eggs
• 1/2 cup almond flour
• 1 tablespoon coconut oil (for frying)
• Salt and pepper, to taste
• Optional: green onions, cilantro, and hot sauce for garnish

Instructions

1. In a large bowl, whisk together the eggs, salt, and pepper until well combined. Set aside.
2. In another bowl, combine almond flour with a pinch of salt. Mix well.
3. Pour the almond flour mixture into the egg mixture and stir until well incorporated.
4. Heat a non stick pan over medium heat. Add 1 teaspoon of coconut oil and let it melt.
5. Pour about 1/4 cup of the egg and flour mixture onto the heated pan, spread it evenly, and cook for 2 3 minutes on each side or until golden brown and cooked through. Remove from pan and set aside. Repeat with the remaining mixture to make all parathas.
6. In a separate non stick pan, add 1 teaspoon of coconut oil and scramble the eggs over medium heat. Add spices (cumin, coriander, turmeri
7. While stirring. Cook until set but still soft.
8. Place a paratha on a flat surface, top with scrambled eggs, and roll up like a wrap. Repeat for all parathas. Garnish with green onions, cilantro, or hot sauce if desired.

Chef’s Insight

Use fresh, high-quality spices to bring out the authentic flavors of Pakistani cuisine in this keto breakfast dish.

Notes

Feel free to add more spices or vegetables to the scrambled eggs to suit your taste preferences.