Omelet roll-ups were my grandmother’s solution to a speedy morning meal before school and a childhood favorite of mine. She would reheat one of her homemade rotis or chapatis, make a flat layer of egg, then stack and roll them up together. Over the years I’ve reimagined the roll-ups into an even simpler breakfast. While my grandmother’s homemade rotis sadly aren’t available at Whole Foods or the like, I now use easy-to-obtain flour tortillas and warm them up in the same pan (and at the same time) that I cook the eggs for an even more streamlined process. American cheese has a special place in my heart, so it’s my choice here, but feel free to use any cheese that melts well.
This recipe is part of Zaynab’s Sehri menu for Ramadan. Find more of her pre-sunrise meal ideas (tandoori wings! tuna melt! coffee-smoothie combo!) right this way →