Speedy Cheesy Carrot and Tomato Omelette Wraps

1.Prepare the Omelette Mixture: In a medium bowl, whisk together the eggs, milk (or water), cumin, cayenne pepper (if using), salt, and black pepper until well combined and slightly frothy.

2.Sauté the Carrots: Heat 1 teaspoon of vegetable oil in a non-stick skillet over medium heat. Add the finely grated carrots and sauté for 3-4 minutes until they begin to soften slightly. Remove the carrots from the skillet and set aside.

3.Cook the Omelette: Add the remaining 2 teaspoons of oil to the same skillet. Pour in half of the egg mixture. As the edges set, gently push the cooked egg toward the center, tilting the pan so the uncooked egg flows underneath. Once mostly set but still slightly moist on top, sprinkle half of the cooked carrots and half of the chopped cheese evenly over the surface.

4.Fold and Finish the Omelette: Carefully fold the omelette in half or roll it up. Cook for another minute until the cheese is melted and the omelette is cooked through. Slide the first omelette onto a plate and keep warm. Repeat steps 3 and 4 with the remaining egg mixture, carrots, and cheese to make the second omelette.

5.Assemble the Wraps: Lay one warm chapathi flat. Spread 1 tablespoon of tomato sauce evenly over the surface. Place half of one omelette down the center of the chapathi.

6.Wrap and Serve: Fold in the sides of the chapathi, then tightly roll it up from the bottom to create a secure wrap. Repeat with the remaining ingredients. Slice the wraps in half diagonally if desired, and serve immediately with extra tomato sauce for dipping or drizzling.