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Egg Roll

Fresh breakfast wrap with eggs, diced tomatoes and green peppers
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Skip the takeout! Whip up these fresh, fast egg roll wraps right at home. Think soft homemade flatbread filled with fluffy egg, crunchy veggies, and zesty sauce. Perfect for a speedy lunch or light dinner!

Ingredients

Scale

For the Wraps (Dough):

  • 1 cup All-Purpose Flour
  • Pinch Salt
  • 1 tbsp Olive Oil (plus extra for cooking)
  • Water (as needed, start with ~1/4 cup)
  • Dry Flour (for dusting)

For the Filling:

  • 2 Large Eggs
  • Salt (to taste)

For the Toppings:

  • 1/4 Green Bell Pepper (finely diced)
  • 1/2 Medium Onion (thinly sliced)
  • 2 Green Chilies (finely chopped, adjust to taste)
  • 1/2 Medium Tomato (diced)
  • Pinch Chat Masala (optional, but recommended!)
  • Chili Sauce (your favorite kind)

Instructions

  1. Make Dough: Mix flour, salt, and 1 tbsp olive oil in a bowl. Slowly add water until a soft (not sticky!) dough forms. Knead briefly (1-2 mins). Cover and let rest 10-15 minutes.
  2. Prep Fillings: Whisk eggs with a pinch of salt in a small bowl. Chop all your veggies (pepper, onion, chilies, tomato) and set aside. Have chat masala and chili sauce ready.
  3. Roll & Cook Wraps: Divide dough in two. On a floured surface, roll each piece into a thin circle (6-7 inches). Cook one at a time on a medium-hot, dry skillet for 30-45 seconds per side (until bubbles appear). Flip, brush lightly with oil, cook 30 secs. Flip again, brush other side lightly with oil, cook 30 secs more until soft with light brown spots. Stack finished wraps under a towel to keep soft.
  4. Cook Egg: Add a tiny bit of oil to the same skillet. Pour in half the whisked egg. Cook quickly (like a thin omelet or gentle scramble) until just set but still moist (1-2 mins). Slide onto one warm wrap. Repeat with remaining egg for the second wrap.
  5. Assemble: Pile toppings (onion, pepper, tomato, chilies) onto the egg layer on each wrap. Sprinkle with chat masala. Drizzle with chili sauce.
  6. Roll It Up: Fold the bottom edge of the wrap over the filling, fold in the sides, then roll up tightly from the bottom. Wrap the bottom half in foil for easier eating, if you like. Enjoy immediately!

Notes

  • Serving: Best eaten fresh and warm! Slice in half to show off the filling or serve whole. Great on its own or with chips.
  • Tips & Tricks: Don’t add too much water to the dough at once. Have all toppings ready before cooking wraps. Don’t overcook the egg! Use chat masala for that authentic tangy kick.
  • Storage: These don’t store well once assembled. If needed, store cooked wraps (well-wrapped) and toppings separately in the fridge for a day. Reheat wraps gently in a pan before assembling again.

Find it online: https://recipesh.com/egg-roll/