Egg Omelette Roll Recipe

Perfect breakfast option, full of protein and goodness of roti makes it a complete meal.

Nutritional info

  • 36.9 gm
  • 14.0 gm
    Total Fat
  • 13.0 mg
  • 0.7 mg
  • 2.5 mg
    Vitamin C
  • 296.1 kcal
  • 1.4 gm
  • 28.4 mcg
    Vitamin A
2.0 Tsp(10.0 gm) Mayonnaise
2.0 Chopped Tbsp(19.0 gm) Tomato
1.0 Chopped Tsp(0.92 gm) Coriander Leaves
2.0 Chopped Tbsp(16.0 gm) Onion
1/4 Powder Tsp(0.75 gm) Black Pepper
0.13 Tsp(0.59 gm) Green Chilli Paste
1/8 Tsp(0.54 gm) Salt
2.0 Tsp(7.0 ml) Oil
4.0 Tbsp(30.0 gm) Wheat Flour (Whole)
3.0 Tbsp(16.0 gm) Corn Flour
1/4 Tsp(1.0 gm) Salt
1.0 Tsp(3.0 ml) Oil
20.0 Ml(20.0 ml) Water
  • To make the roti, in a bowl take 3 tbsp wheat flour with 1/8 tsp salt and make a dough by kneading with water.

  • Rolling it in a ball form, coat it very lightly with whole wheat flour, flatten it and make it in a circular roti shape using a rolling pin.

  • Heat a nonstick tava on a low flame, roast the roti on both sides and keep aside.

  • In a bowl crack 1 egg and add 1 tsp chopped onion, 1 tsp chopped tomato, 1/8 tsp green chilli paste, 1/4 tsp black pepper powder, 1/8 tsp salt and 1 tsp chopped coriander leaves.

  • Beat the mixture well.

  • Take a frying pan and heat 1 tsp oil.

  • Pour in the previously made egg mixture and cook it slightly.

  • Once slightly browned, put the previously made roti on the cooking egg and further allow it to cook.

  • Roll & serve.

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