Egg Paratha Rolls

I always like to have roti canai or roti paratha for breakfast during weekend in Malaysia. The one that I will always order is roti telur (egg paratha) and eating it with dhal (lentil) curry. It is out of this world. Here in the US we can only get the frozen paratha and I have to improvise it to make my favorite weekend breakfast. Of course it is not as thin and crispy as the one from back home but it still taste pretty darn good with some homemade chicken curry.

Ingredients:

3 pcs of frozen paratha (I used Kawan brand)
3 eggs
½ onion – slice thinly
1 spring onion – cut small
Salt and pepper to taste

1. In a bowl beat the eggs, add in salt, pepper, onion and spring onion. Mix well and set it aside.
2. In a non stick pan over medium heat cook the parathas (without oil) until lightly brown on both sides. Remove and set it aside.
3. In the same pan, heat up a bit of olive oil. Pour 1/3 of the eggs mixture into the pan, let it cook for 10 second then place the cooked paratha on top of the omelet.
4. Let the egg set before turning it over to cook through.
5. Remove and roll up the paratha like a Swiss roll. Do the same to the other two parathas.
6. Cut the paratha about 3/4 “thick and you can serve it with some curry.

Note : Do not thaw the frozen paratha.