Injera Flatbread Breakfast Wrap with Spiced Scrambled Eggs and Berbere Potatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A flavorful breakfast wrap combining fluffy scrambled eggs spiced with berbere and roasted potatoes, all wrapped in traditional Ethiopian injera. This Ethiopian-inspired recipe, ready in about 40 minutes, combines injera flatbread, large eggs, milk into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 450 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 2 Ethiopian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss 2 peeled and diced medium potatoes with 2 tbsp olive oil, 1 tbsp berbere spice blend, 1/2 tsp black pepper, and 1/2 tsp salt. Spread on a baking sheet and roast for 25 minutes until crispy and tender.
  2. Step 2: In a bowl, whisk 4 large eggs with 2 tbsp milk, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
  3. Step 3: Heat 1 tbsp olive oil in a non-stick skillet over medium heat. Pour in the eggs and gently scramble for 3-4 minutes until soft and fluffy.
  4. Step 4: Warm 2 large injera flatbreads in a dry skillet or microwave for 20 seconds.
  5. Step 5: Divide the scrambled eggs and roasted berbere potatoes evenly onto each injera, sprinkle with 2 tbsp chopped fresh parsley, and roll up tightly into wraps.
  6. Step 6: Slice in half and serve immediately for a spicy and satisfying breakfast.

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