Egg Roti Roll

Instructions

1. 1

   Slice the large onion thinly and set aside.

2. 2

   In a bowl, crack the 4 eggs and add the salt, black pepper, and red chili powder. Beat the mixture until well combined.

3. 3

   Heat 1 tablespoon of oil in a non-stick pan over medium heat.

4. 4

   Pour a portion of the egg mixture into the pan, spreading it evenly to form a thin omelet.

5. 5

   Place one whole wheat roti on top of the omelet while it is still slightly wet, pressing gently.

6. 6

   Once the egg is cooked and the roti is adhered, flip the roti and cook for another minute.

7. 7

   Remove the egg-coated roti from the pan and repeat the process with the remaining egg mixture and rotis.

8. 8

   Place the sliced onions on the egg side of each roti, roll them up tightly, and serve warm.