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.
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.
Ingredients
- 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)
- 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
- 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.
- 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.
- Lightly brush each chapati with oil, then press into a lightly floured shallow plate. Flip and repeat.
- 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.
- 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.
- Pour the egg mixture into the hot pan and cook omelettes one at a time until set.
- 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.
- 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.
Tried this recipe? I’d really love to know how it turned out for you. Leave a quick review or comment below — your feedback helps others (and makes my day!).
Plantain Stew with Black Beans
If you're looking for a rich, plant-based meal, this is it. I was inspired to cook these plantains and make them the star of the dish like matoke, Uganda’s national dish that uses East African Highlands bananas. They are starchy bananas made into a stew and sometimes mashed, often mixed or served alongside stewed beef. I substitute the beef with mushrooms and still got a great flavour with simple spices and broth. This melody makes for a comforting dish that is mostly guilt-free!
Ugandan cuisine does have some elements also found in Zimbabwe such as ugali (thick corn porridge), but cooked bananas play an unparalleled role in the region as a whole which I don't see in Southern Africa.
Many people are familiar with fried plantains, but they are just as delicious stewed!
Since you already have starch in this dish, I would suggest pairing the plantains with some high protein beans! I seasoned my black beans with a pepper sauce, and it all came together perfectly.
Ingredients
2-3 plantains, chopped
1/2 white onion, finely chopped
1 tablespoon garlic, minced
1 tablespoon black pepper
1 teaspoon salt
1/2 bell pepper, chopped
2 dried peppers, finely chopped
8 ounces mushrooms (1/2 pound, cubed)
1/2 cup tomatoes, chopped
2 cups vegetable or beef broth
2 cups water
2 vegetable or beef bouillons
1/2 teaspoon Usavi mix
1/2 teaspoon coriander
Lemon juice
2 dried chili peppers, finely minced (keep the seeds for more heat)
1/3 cup tomato ragu sauce
Black beans:
1 tablespoon pepper sauce (I used Camella's kitchen)
1/4 cup onion, finely chopped
1/2 teaspoon salt
1 can black beans
1 teaspoon black pepper
1/4 cup tomato ragu sauce
1/4 cup water
Instructions
Cut your plantains or green bananas into small pieces lengthwise, toss in lemon juice and set aside.
Saute the onion and pepper in the vegetable oil, cook for 3-4 minutes.
Add the spices, chilli peppers, and the garlic, cook for another 2 minutes until fragrant.
Add the tomato, mushrooms, and ragu, cook for 5 minutes to sweat out the tomato.
Add the bouillons and water. Reduce the heat and simmer for 10 minutes.
Add the plantains and the broth, season with additional salt and pepper if needed. Simmer for another 20 minutes or until the plantains have softened.
As the plantains simmer, prepare the beans (or whatever side you have in mind). Cook the onion, water, ragu, salt, and black pepper for about 3 minutes, until the onions softened.
Add the beans and pepper sauce, simmer for about 3-5 minutes, season to taste and serve with the plantain stew.
Serves 2-3 people!