Egg and Roti Breakfast Roll
PakistaniBreakfastDesi eggsEasy
Leftover roti rolled around a spiced egg omelette with onion and chutney — a quick, no-waste Pakistani breakfast roll.
Prep time5 min
Cook time8 min
Total time13 min
Servings1
Ingredients
- 2 eggs
- 1 leftover roti (or fresh roti)
- 1 small onion, finely chopped
- 1 green chilli, finely chopped
- 1 tbsp fresh coriander, chopped
- 1/2 tsp red chilli flakes
- 1/2 tsp salt
- 1 tbsp green chutney
- 1 tsp oil or butter
Method
- Whisk the eggs with onion, green chilli, coriander, chilli flakes and salt.
- Heat oil or butter in a pan and cook the egg mixture into a thin omelette.
- Warm the roti on the tawa for 30 seconds on each side.
- Spread green chutney on the roti, place the omelette on top and roll it up tightly.
- Cut in half and serve hot, or wrap in foil for a lunchbox.
Nutrition — estimated per serving
Calories (estimate)330 kcal
Protein (estimate)13 g
Fat (estimate)15 g
Carbs (estimate)34 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Warm the roti just enough to make it flexible — too long on the tawa and it will crack when rolled. Food safety: cook the omelette until fully set. Allergens: contains egg and wheat (gluten). Substitute: use a paratha instead of roti, or add a spoon of yoghurt raita inside the roll.