Savory Egg and Curd Breakfast Wraps

1.In a medium bowl, crack the eggs and whisk them until well combined. Season with salt, pepper, cumin powder, and paprika.

2.Heat olive oil in a non-stick skillet over medium heat. Pour in the whisked eggs and cook, stirring gently, until the eggs are fluffy and just set, about 3-4 minutes.

3.Remove the skillet from heat and let the eggs cool slightly. Stir in the diced tomatoes and chopped cilantro into the eggs.

4.Lay out the tortilla wraps on a clean surface. Spread a generous spoonful of curd on each wrap, covering about half of the tortilla.

5.Spoon the egg and tomato mixture over the curd on each wrap, dividing it evenly among the wraps.

6.Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to the top to create a wrap.

7.Repeat the process for all wraps. If desired, you can toast the wraps in the skillet for 1-2 minutes on each side until golden brown and crispy.

8.Slice the wraps in half and serve warm, optionally with extra curd on the side.