Rolex Wrap

Preparation

1. Beat the eggs in a bowl with the salt and black pepper, whisking vigorously for 30 seconds until the eggs are well combined with no streaks of white remaining. Set aside the mixed eggs.
2. Heat the butter or oil in a large skillet over medium heat for 1-2 minutes until hot and shimmering, then add the finely chopped onion and diced tomatoes, cooking for 3-4 minutes while stirring occasionally, until softened and beginning to release their juices. Add the finely sliced green cabbage and cook for another 2 minutes until slightly wilted.
3. Pour the beaten eggs directly into the skillet with the vegetables, stirring gently and continuously for 4-5 minutes, using a spatula to push the eggs from the edges to the center, creating a soft scrambled texture with visible pieces of vegetables throughout. The eggs should be cooked but still slightly moist, not completely dry.
4. Working quickly while the eggs are still warm, lay a chapati on a clean surface and place a portion of the cooked egg mixture down the center of the bread, then roll the chapati tightly around the filling, tucking in the sides to create a sealed wrap. Slice the rolex wrap in half diagonally if desired. Repeat with the second chapati, then serve immediately while still warm.