Omelette in lavash

Pita bread — 1 pc., Eggs — 4 pcs., Milk — 20 ml., Sun-dried tomatoes — 4 pcs., Dill, cilantro and parsley, olive oil — 15 ml., Sea salt — 1 gr.
Beat eggs and add milk, mix until smooth. Cut the tomatoes into thin strips and combine with the egg mass. Heat the pan, add olive oil, then pour in the egg and milk mixture, cover and bring the omelet to readiness. Cool the omelette slightly and cut into several parts, then transfer to a thin pita bread, sprinkle finely chopped greens dill, cilantro and parsley, then roll the pita bread into a tube and cut into small rolls.

Next recipe: Lavash roll “Golden fish”