Make tasty egg wraps of old chapatis/rotis and serve for breakfast. For stuffing, you either cook onion tomato mix or use any leftover vegetables.
- 2 eggs
- 2 tsp milk
- Pinch of salt
- Pinch of black pepper powder
- Stuffing (onion tomato mix):
- 1 small onion chopped fine
- 1 green chili finely chopped
- 1 tbsp green coriander leaves chopped fine
- 1 small tomato diced in small pieces
- 1 tsp ginger chopped fine
- 2 tbsp capsicum diced in small pieces
- 2 tbsp cooking oil
- Salt to taste
- Pinch of black pepper
- Heat 2 tbsp of oil in a pan. Stir fry all the ingredients together for stuffing till little soft or according to your choice. Keep aside for making the wraps.
- In a bowl, beat one egg; add 1 tsp of milk, salt and fresh-ground pepper. Mix well.
- Heat the oil in a frying pan on low flame, pour the egg mixture in the frying pan and swish it around so that a fine uniform layer of egg sticks to the bottom and side of the pan. Do this by picking up the frying pan and rotating it slightly.
- Leave the egg mixture alone for a few minutes to allow it to cook and "set up."
- When the egg is about 70% cooked solid, it is time for layering the roti over omelet. After layering the roti over the omelet, let it continue to cook until the crispy thin egg edge starts to pull away from the pan.
- Take a spatula, run it under the omelet and flip it. Now roti is underside towards the frying pan and the omelet is on upper side. Arrange stuffing in the centre of the omelet and roll it. Roti will be on the outer side and omelet will be on the inner side of the roll but visible from the sides.
- Serve hot.