Ugandan Rolex (Omelette Rolled in Chapati)

Good street food can be made in the kitchen, make no mistake! Whether you’ve seen it on TV or enjoyed it in person, it’s probably fairly easy to make and perfect to take on the go. If you like breakfast wraps and burritos, this recipe is for you.

The “rolex” is a vegetable omelette wrapped in fresh chapati, a flaky, unleavened flatbread similar to roti. It’s one of my favorite flatbreads, I even have another recipe for it, here. Chapati is very popular across East Africa and often accompanies almost every meal, so it’s no surprise that it’s also used to whip up a quick, on-the-go snack.

“Rolex” definitely rolls off the tongue better than “rolled eggs.” It’s both humorous and ironic for a meal that’s meant to save you time.

But in this case, you can take your time. Because chapati is unleavened, there’s no need to wait for the bread to rise. A batch of these wraps makes a great brunch platter or lunch served with a side salad.

There are no rules about what goes inside or on top of your eggs, this is where you can have fun with flavors! I used sun-dried tomatoes, but you can substitute fresh diced tomatoes. I also added pesto and goat cheese for layers of flavor, and seasoned the eggs with salt, pepper, fenugreek powder, parsley, and Italian seasoning. The avocado was the cherry on top, making each bite extra luscious. If you like a little heat, try adding jalapeño.

This is a great way to start a weekend morning or enjoy a hearty post-workout meal. Give it a try!

Serving Suggestions

Serve these rolex wraps warm with a fresh side salad, such as mixed greens with a light vinaigrette, or roasted veggies for a more filling meal. They also pair well with a cooling yogurt dip or a spicy chutney if you want to add some contrast. Perfect for brunch, lunch, or even a quick dinner.

Yield: 2

Author: Dontmissmyplate

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Ugandan Rolex (Omelette Rolled in Chapati)

A delicious and satisfying East African street food classic, fluffy vegetable omelette wrapped in soft, flaky chapati flatbread. This “rolex” is customizable, quick to make, and perfect for breakfast, brunch, or anytime you want a flavorful, handheld meal.

Prep time: 15 MinCook time: 15 MinInactive time: 10 MinTotal time: 40 Min

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Ingredients

Chapati:

• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 tablespoon vegetable oil, plus extra for cooking
• 1/4 cup hot water + 1 tablespoon hot water (adjust as needed)

Omelettes:

• 4 eggs
• 1/2 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon Italian seasoning
• 1 teaspoon dried parsley
• Pinch of salt
• 2 tablespoons pesto
• 1/4 cup Parmesan cheese, grated
• 2 tablespoons sun-dried tomatoes, chopped
• 2 tablespoons goat cheese
• 1 avocado, mashed or sliced with lemon juice

Instructions

Prepare the chapati:

1. In a medium bowl, mix the flour and salt. Add the vegetable oil and mix. Gradually add the hot water while stirring to form a soft dough. On a lightly floured surface, knead the dough for about 5 minutes until smooth. Shape into a ball, then divide into two equal pieces. Cover and let rest for 10 minutes.
2. On a lightly floured surface, roll each dough ball into a circle about 1/4 inch thick and roughly the size of the pan you’ll use to cook the omelette.
3. Lightly brush each chapati with oil, then press into a lightly floured shallow plate. Flip and repeat.
4. Heat a non-stick pan over medium-high heat and lightly oil it. Cook each chapati for about 15 seconds per side, flipping once, until you see brown spots and the chapatis are cooked through. Set aside.

Make the omelettes:

1. In a bowl, beat the eggs with black pepper, fresh parsley, Italian seasoning, dried parsley, salt, Parmesan cheese, half of the goat cheese, and half of the sun-dried tomatoes.
2. Pour the egg mixture into the hot pan and cook omelettes one at a time until set.

Assemble:

1. Place each omelette on top of a chapati. Top each with half an avocado and 1 tablespoon of pesto. Sprinkle with the remaining sun-dried tomatoes and goat cheese.
2. Roll up each chapati tightly to form a “rolex.” Cut each in half, secure with toothpicks, and serve hot.

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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