This Indian-Inspired Breakfast Paratha is an easy breakfast idea for you that is full of flavour and simple to make. Filled with spinach, mushroom, cheese, and mango chutney, this eggy paratha number is one of my favourite things to eat in the morning.
Why You'll Love This Recipe
- Ready in 15 minutes - this quick and easy recipe is ready in 15 minutes. It's one of my go-to breakfasts that I have become obsessed with recently.
- Full of flavour!! - I adore Indian spices, so including them in this breakfast is a big win! The turmeric, cumin seeds, and chilli powder work so well together, elevating this dish to flavour heaven!
If you're looking for more breakfast recipes, you've got to try my High Protein Breakfast Burritos, Cheese and Bacon Muffins, my Smoked Salmon Bagel recipe or my Sardines and Eggs recipe, it's similar to a Tunisian Shakshouka, but dare I say...better!
What Ingredients Do You Need For Breakfast Paratha?
This recipe makes one breakfast paratha, so feel free to double, triple, quadruple the recipe to make it for as many people as you like! A lot of these ingredients are staple pantry ingredients, which is why it's such a great and easy breakfast recipe to whip up on any day of the week!
Find the ingredients for this easy Indian-Inspired breakfast paratha below:
- Butter
- Mushrooms
- Spinach
- Cumin seeds
- Turmeric
- Chilli powder
- Salt
- Paratha (from frozen)
- Egg
- Mango chutney
- Cheddar cheese
How To Make Breakfast Paratha
Step 1 - fry your veggies and spices
- Place your frying pan on medium heat and add in your butter
- Drop in your sliced mushrooms and fry for 3 minutes. Next, add in your spinach.
- Sprinkle in your cumin seeds, turmeric, chilli powder, and salt. Stir and fry for another few minutes unil the spinach has wilted down.
- Then remove your mixture from the pan and set it aside
Step 2 - fry your paratha
- Using the same pan as above, add in your paratha. Cook according to package instructions and then remove.
Step 3 - make your omelette
- Whisk your egg in a little bowl and then swirl around your frying pan on medium heat.
- Straight after you've added in your egg and swirled it around the pan, add your paratha down onto the uncooked side of the omelette and press down.
- Flip over the paratha/omelette and fry for a further minute. Remove and get ready to assemble!
Step 4 - assembly
- Place your paratha onto a plate egg-side up.
- Spread your mango chutney onto one half, followed by your sliced veggies, and cheese.
- Fold over the paratha and then serve up and enjoy!
More Breakfast Recipes
These Miso-Marinated Eggs are so addictive! They’re easy to make and are hands down my new favourite way of preparing eggs!
Indian-Inspired Breakfast Paratha
Ingredients
- 1 tablespoon butter
- 2 mushrooms, sliced
- Handful of spinach
- ½ teaspoon cumin seeds
- ½ teaspoon turmeric powder
- ½ teaspoon chilli powder
- Pinch salt
- 1 frozen paratha
- 1 egg
- 1 tablespoon mango chutney
- 1 tablespoon grated cheese (I used a mixture of cheddar and mozzarella)
Instructions
- Place your frying pan on medium heat and add in your butter.
- Drop in your sliced mushrooms and fry for 3 minutes. Next, add in your spinach.
- Sprinkle in your cumin seeds, turmeric, chilli powder, and salt. Stir and fry for another few minutes until the spinach has wilted down. Then, remove from the pan onto a plate and set aside.
- Using the same pan, add in your paratha. Cook according to package instructions and then remove and set aside.
- Whisk your egg in a small bowl and then pour it into your frying pan to form an omelette. Straight away, add your paratha onto the uncooked side of the omelette and press down.
- Flip the paratha/omelette over and fry for a further minute. Remove and set aside onto your serving plate egg-side up.
- Spread your mango chutney over the egg side of your paratha, followed by your fried veggies and cheese. Fold over the paratha and then serve up and enjoy!
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