Masala Omelette Wrap

1: In a bowl, beat 2 eggs with chopped red chili, coriander, milk, and a pinch of salt. Set aside.

2: Heat 1 tsp oil in a pan on medium heat.

3: Add ginger-garlic paste and sauté for 30 seconds.

4: Add chopped onions and cook until soft and translucent.

5: Stir in chopped tomatoes and cook until mushy.

6: Add salt and spices, mix well, and cook. Add little water if needed.

7: Add cheese, mix until melted, then turn off the heat. Set aside.

8: In the same pan, wipe clean and add a little oil or butter.

9: Pour the beaten egg mixture.

10: Once the egg starts to set but is still slightly wet on top, place a tortilla on it and press gently. Keep flame on low.

11: Carefully flip the omelette so the tortilla is now at the bottom.

12: Spread the prepared masala mixture over half the omelette.

13: Sprinkle more cheese on top.

14: Fold the tortilla in half like a wrap.

15: Cook both sides until golden and crispy.