Omelet Roti Roll

Step 1

Beat the egg lightly. Add salt and pepper and beat briefly. Add onion, green chili and coriander leaves.

Step 2

Heat a frypan till moderately hot. Brush it with oil. Working on moderate heat, pour the egg mixture on the pan and swirl gently to spread it evenly. Cook till the underside is done and the top is just set but still slightly moist.

Step 3

Stick the roti over the omelet and press down firmly. Brush the roti with oil.

Step 4

Carefully turn over the omelet with the roti, so that you have an omelet stuck on top of the roti.

Step 5

Lower the heat and scatter the mushroom slices over the omelet (Optional) (It may be omitted if preferred).

Step 6

Sprinkle grated cheese on top. Cook for few seconds till the cheese begins to soften. Switch off the heat and roll the roti with the omelet.

To Serve

Transfer to a serving plate and serve hot with ketchup or chili garlic sauce.

*Variations
1. Use chapati or parota (Lacha parata) instead of roti
2. Use spring onion instead of onion; parsley/oregano/thyme instead of coriander leaves; chili flakes instead of green chilies to season the egg. Or use Italian /Mexican seasoning
3. Use cooked shredded chicken/stir-fried vegetables/kheema masala/stir-fried prawns instead of mushroom.
4. For a lighter version of this roll, use two egg whites instead of one whole egg.