ROLEX (VEGETABLE OMELET AND CHAPATI ROLL)

Makes: 2 servings

Total time: 25 minutes

4 large eggs

Salt and black pepper

2 (10-inch) chapatis, homemade or store-bought

2 tablespoons neutral oil, such as grapeseed

¼ cup minced yellow onion

¼ cup chopped fresh tomato 1 serrano, seeded and minced

¼ cup thinly sliced green cabbage

1. Crack 2 eggs into a small bowl, season with a pinch each of salt and pepper and whisk together to combine.

2. Heat a small nonstick skillet over medium. Heat a chapati on both sides for up to 1 minute. Slide onto plate and cover with another plate or clean kitchen towel to keep warm. Repeat with second chapati. Stack on the warmed chapati and cover.

3. Over medium, heat 1 tablespoon oil in the skillet and add half the onion. Cook until just beginning to soften, about 1 minute. Add half of the tomatoes, half the serrano and half of the cabbage. Cook, stirring frequently, until the tomatoes are soft but not breaking down and the cabbage wilts, about 2 minutes. Season with a pinch each of salt and pepper. Add the cracked eggs and swirl the pan to distribute evenly over the surface. Shake the pan gently, tilting it slightly with one hand, while lifting the edges of the omelet with a spatula in your other hand. (This lets the eggs run underneath during the first few minutes of cooking.) Once the eggs are set on the bottom, flip, using the spatula, so that the other side cooks, about 1 minute.

4. Move a chapati to a plate and top with the eggs. Starting with the edge closest to you, roll the chapati over the eggs, tightly into a log.

5. Crack the remaining 2 eggs, season and whisk. Repeat Steps 3 and 4 with the other chapati. Serve both immediately while still warm.