3 Egg parathas stacked one top of the other

Egg paratha recipe

Egg paratha recipe - Put your leftover rotis or tortillas to good use and make about two delicious and filling egg parathas in less than 10 minutes.
Course Breakfast
Cuisine Indian
Keyword egg paratha, paratha with tortillas
Method Stovetop
Diet Dairy-free, Nut-free
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 387kcal
Author Anushree Shetty


  • 5 medium-sized Happy Eggs well beaten
  • 2 whole wheat tortillas or rotis
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 2 green chilies finely chopped
  • 1/2 cup finely chopped onions
  • 1/2 cup finely chopped tomatoes
  • 1/4 cup finely chopped cilantro / coriander leaves for garnishing


  • Cook tortillas till brown spots appear on both sides and are cooked through. Set aside.  Skip this step if using leftover rotis.
  • Prepare the egg mixture by beating Happy Eggs with salt, onions, finely chopped cilantro, and green chilies.
  • Add a tablespoon of oil in a non-stick pan kept over medium heat. Pour the egg mixture into a pan. When the eggs are partially cooked on the top, place the tortilla or roti over it. Let it cook for a couple of minutes before carefully flipping both the tortilla/roti along with omelette. Cook the other side for a couple of minutes.  Take off heat.
  • Serve hot it either rolled up like a burrito or cut into four equal portions.


Calories: 387kcal | Carbohydrates: 32g | Protein: 19g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 409mg | Sodium: 1178mg | Potassium: 298mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1040IU | Vitamin C: 14mg | Calcium: 153mg | Iron: 3.1mg