I want to call it rolleggs, for that is precisely what it is. Seemingly, however, it is pronounced Rolex in Uganda :) By either name, I have fallen hard for this egg creation and have been known to eat it for breakfast, lunch, and dinner—though not all in the same day, mind you.

My daughter came home from Uganda, East Africa, in 2011—twenty-seven hours en route and arriving home the same day she left there—and informed me that, while there, she had overcome her aversion to eggs. She then proceeded to prepare this dish for us on her first day home. I think it was breakfast. Or maybe it was dinner. The jet lag was brutal.

Now, the way my girl tells it, her introduction to Rolex in Uganda was at a roadside stall; and since my version is a far cry from the real thing, I consider her first-hand description essential:

"Ate rolex/rolleggs today. It's the most famous Ugandan dish, and it's debatable how to say/spell it. It's an omelette with tomatoes and carrots and peppers, rolled up in very thin Chapati [chuh-paw-tee] (oily salty crepes). So yes, I ate 3 eggs an omelette. Proud? Heck, yes!

. . . So I didn't get sick from the Rolex we got at that little stall (just sick all the time, so maybe I just didn't notice!). Thus I will describe the conditions in which it was made. The grill is fired by gasoline-soaked filthy newspapers, there is no refrigeration, and the guys didn't wash their hands before making our meal. Probably didn't wash their hands at all this month yet. I pray so hard before I eat! And cross the street. Otherwise, Kampala is a very safe city!!"

That quote aside, and for the simplicity of this post, my version with suffice.

In my opinion, this is by far the simplest and tastiest way to cram this much nutrition into a meal. Really easy on dishes, too, since I usually don't even bother with the plate!

Whatever veggies you find in the fridge will do. I sauté cabbage, onions, mushrooms, and peppers in olive oil; and kale, of course, which I add towards the end of the sauté. And since life is just better with bacon, I very often stir some bits into the eggs. I've used shredded carrots, but never tomatoes, as we prefer our tomatoes (in the form of salsa) on the side.

When pickings in the fridge are on the lean side, onions and peppers will do. Beat the eggs slightly. I use two eggs, which seems to be perfect for the size of both my pan and the wrap. My appetite, unfortunately, wants more.

Fry it for a few minutes, reducing heat and popping a lid on, allowing it to firm up enough to flip it over but not to burn the underside.

Now flip it (if it comes into pieces at this point, no worries. The wrap will hold it together in the end and it will taste just the same) and sprinkle with your favourite cheese. I usually have pizza mozza and a cheddar/Monterrey jack combination in the fridge, so that's what I used here.

Toss the wrap on top while the underside cooks; I remove the pan from the heat, at this point.

You'll notice that I didn't use traditional chapati *(the East African variation of an Indian flatbread) since a large whole wheat tortillas serves the same purpose. **As often as I make this, I couldn't be bothered to a) make them from scratch, or b) [refer to a)]

All that's left to do is turn your pan upside down over the counter and VOILA! no plate to wash; roll it up, and enjoy. And there you have it, all in keeping with my “I couldn’t create a recipe to save my life” admition (is that even a word?).

*Even if you are as lazy as I am about making the chapati from scratch, you really must do it at least once! Delicious!!

**I probably shouldn't admit this to the world, but truth is I have never actually made chipati myself. The first time I had it was when my daughter made it for me; the second time was when we hosted a bunch of beautiful girls with the Watoto Children's Choir. I shouldn't be admitting this bit, either, but another sad truth is that I let them make breakfast for me!

Actually, we had a ton of fun together—everyone in there cracking eggs and frying chipati :)

UPDATE: Oops! Not even a day old, and already needs updating! I probably don't need to tell you that the omelette wants some salt and pepper, as well as garlic into the sauté. And because I'm passionate about basil, I put that in, too. Be creative :)