Cheesy Egg–Tomato Chapati Roll (with Cheese Slice)

Instructions

1. 1

   Warm chapatis briefly on a skillet and keep them covered so they stay soft.

2. 2

   Heat oil or butter in a nonstick pan over medium. Sauté the chopped onion until translucent, 2–3 minutes.

3. 3

   Add diced tomato and cook 1–2 minutes until softened. Season with salt, pepper, and optional spices.

4. 4

   Beat eggs with a pinch of salt and pepper. Pour into the pan and gently scramble with the onion–tomato until just set and still moist.

5. 5

   Turn off heat. Tear or fold a cheese slice and stir most of it into the hot eggs so it melts; reserve a slice for the wrap if you like extra cheesiness.

6. 6

   Place a warm chapati flat, lay a whole cheese slice (if using) down the center, spoon half the cheesy egg mixture over it, and add chopped coriander or green onion if using.

7. 7

   Fold and roll the chapati snugly. For extra melt, toast the seam-side down in the pan for 30–60 seconds.

8. 8

   Slice and serve with extra tomato sauce if you like. Warm and ready — enjoy, dear!