Ugandan Rolex (Chapati Egg Roll-Ups)

Name: Ugandan Rolex (Chapati Egg Roll-Ups)
Total time: 25 min
Yield: 4 servings
Cuisine: Kenyan & East African
Ingredients: 4 frozen parathas or chapatis; 8 eggs; 1½ cups finely shredded cabbage; ½ onion, finely chopped; 1 green bell pepper, finely chopped; 2 Roma tomatoes, thinly sliced; a handful of cilantro, chopped; 1 avocado, sliced; 2 tbsp oil; salt; pepper

BreakfastKenyan & East African25 minServes 4560 kcal19 g protein

Photo: Roxanne.heston · CC0 · source

Kampala's favorite street breakfast: a thin omelet loaded with cabbage, onion and tomato, cooked onto a warm flaky chapati and rolled up tight. Great on the go.

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Ingredients

4 frozen parathas or chapatis
8 eggs
1½ cups finely shredded cabbage
½ onion, finely chopped
1 green bell pepper, finely chopped
2 Roma tomatoes, thinly sliced
a handful of cilantro, chopped
1 avocado, sliced

From your pantry: 2 tbsp oil, salt, pepper.

Instructions

Cook the parathas in a dry nonstick skillet over medium until puffed and golden, 1 to 2 minutes per side. Keep warm under a towel.
Beat the eggs with the cabbage, onion, bell pepper, cilantro, ½ tsp salt and pepper.
Heat ½ tbsp oil in the skillet over medium. Pour in a quarter of the egg mixture and spread it to the size of the paratha. Cook until the bottom is set, about 2 minutes, then flip.
Immediately press a paratha on top of the omelet and cook 1 minute so they stick together. Flip onto a board, egg side up.
Lay tomato and avocado slices along the middle, roll up tightly and wrap the bottom in foil or paper. Repeat with the rest.

Tip: Shred the cabbage as finely as you can (a box grater works) so it softens in the time the eggs take to set.