Ingredients

• 1 tortilla
• 2 eggs
• 4 tablespoons milk
• 2 slices cheese e.g. cheddar
• half avocado
• butter

Additions (optional)

• bell pepper
• chives
• red onion
• iceberg lettuce
• arugula
• sriracha sauce

Sauce

• 1 tablespoon spicy ketchup
• 2 tablespoons mayonnaise

Preparation

1. Prepare the additions - chop the vegetables, peel the avocado and cut into thin slices.
2. Fry the omelet: crack eggs into a deep plate, add milk and a pinch of salt. Beat the egg mixture with a fork, aerating it at the same time.
3. Heat a medium-sized pan and melt the butter. Pour the egg mixture and fry for half a minute until the eggs start to set. Then move the setting egg mass with a spatula and pour the raw egg mixture into that spot, tilting the pan.
4. When the bottom is set and only the top is still slightly moist, roll the omelet into a roll, place cheese on it, cover with a lid and reduce the heat to minimum. Leave the omelet like this for a minute until the cheese melts. Remove the lid from the pan.
5. Spread the omelet with cheese on the tortilla, sprinkle with chives and additions, arrange the avocado. Season with salt and pepper, you can also drizzle with hot sriracha sauce.
6. Roll the tortilla: arrange the tortilla in front of you so that the omelet lies vertically towards you. Wrap first the top piece of the tortilla, then the sides and finally the bottom part. Place on a pan with butter and brown on both sides.
7. Transfer to a cutting board, cut in half and serve with sauce (mixed mayonnaise with ketchup).