Overstuffed & Wrapped Omelet

Care to have a heavy breakfast ? Then this overstuffed omelet with veggies and wrapped in tortilla wrap or it can be wrapped in roti/chapathi, is for you.

Ingredients

2 - Large eggs
1 to 2 tbsp - Coriander leaves, chopped finely
1 - Green chili, chopped finely Or Dash of Red chili powder or Tabasco sauce
A dash of - Garam masala powder
1 to 2 tbsp - Salsa
1 - Tortilla wrap Or roti /chapathi
Grated Mozzarella & cheddar cheese mix Or 4 Cheese Mexican mix
Salt to taste

Veggies for stuffing

1 very small - Potato, boiled and cut to very small cubes
2 tbsp - Green onion, finely chopped
1/2 of a small -Green capsicum, finely chopped
5 to 6 - Mushrooms, finely chopped
1/2 of a small - Tomato, finely chopped

Method

1 ) Heat little oil or butter in a skillet. Add potato, mushrooms, capsicum, onion and fry till the mushroom gets cooked. Add tomato, sprinkle little salt to taste and cook for a minute or two. Transfer the veggies to another utensil and set aside.

2 ) Whisk egg well, add you choice of any one of these - green chili or red chili powder or tabasco sauce. Then add garam masala powder, coriander leaves , salt to taste and whisk well with egg.

3 ) Use a big wide non-stick pan. Heat the pan on low heat, add butter or vegetable oil. Pour in the egg mixture and when the egg sets add the cooked veggie on top of the egg, cook for 2 minutes on simmer. Spread little salsa on top of the veggie and then sprinkle generously cheese on top. Cook till the cheese starts to melt. Put the tortilla or roti on top of the cheese and press lightly, so that the tortilla sticks to the cheese.

4 ) Now you have to flip the omelet. I used 2 wide and flat spatula to flip. Now tortilla is in the bottom, cook for few seconds and then fold in half.

Serve hot for breakfast.