Cheese and Vegetable Omelette Wrap

Finely dice bell pepper (20 g) and either finely dice or grate carrot (20 g). Drain sweet corn (30 g) thoroughly so it does not release water into the omelette. Grate cheddar cheese (25 g) and keep it ready beside the stove for quick assembly.

Warm the whole wheat tortilla (1 piece) in a dry skillet over medium heat for 20–30 seconds per side, just until pliable. Transfer to a plate and cover with a clean towel to keep it soft while you cook the omelette.

Crack egg (2 pieces) into a bowl. Add milk (15 ml), salt (1/8 tsp), and ground black pepper (1 pinch, optional). Beat briskly with a fork or whisk for 20–30 seconds until the mixture is uniform and slightly frothy, which helps create a tender curd.

Heat a nonstick pan (about 20 cm) over medium-low heat and add butter (10 g). When the butter foams and then settles, pour in the beaten eggs (all of the egg mixture). Stir with a silicone spatula for 10–15 seconds, then gently shake the pan to level the eggs into an even round. Cook until the top is just barely set but still slightly glossy, about 60–90 seconds.

Scatter cheddar cheese (25 g), carrot (20 g), bell pepper (20 g), and sweet corn (30 g) over one half of the omelette. Cover the pan with a lid for 30–45 seconds to melt the cheese and warm the vegetables without overcooking the eggs.

Fold the omelette over the filling to form a half-moon. Slide the folded omelette onto the warmed tortilla (1 piece), placing it slightly off-center. Roll tightly like a burrito: fold in the sides, then roll forward into a firm cylinder. If desired, return the seam-side down to the warm pan for 20–30 seconds to seal. Slice into 2 pieces for easy tiffin eating.