Quick Chinese Scallion Egg Flatbread Wrap

Crack 2 eggs into a bowl and whisk them well until the yolks and whites are fully combined. Finely chop 1 stalk of scallions, keeping some separate for garnish.

Heat 1 teaspoon of cooking oil in a non-stick pan over medium heat. Once hot, pour the whisked eggs into the pan, tilting to spread them thinly across the bottom. Cook for about 1-2 minutes until the egg is mostly set but still slightly moist.

Sprinkle a pinch of your chosen seasoning (salt, pepper, or a blend) evenly over the cooking egg.

Gently fold a part of the cooked egg over itself if it's very large. Immediately place one piece of flatbread or tortilla directly on top of the partially cooked egg. Press down lightly with a spatula to help the bread adhere to the egg.

Carefully flip the entire egg and flatbread combination in the pan. Brush the exposed flatbread side with 1 tablespoon of dark sauce (like hoisin or sweet bean paste).

Sprinkle a portion of the chopped scallions over the sauced flatbread. Tightly roll up the egg and flatbread into a neat cylindrical shape directly in the pan.

Transfer the rolled egg wrap to a cutting board. Cut it in half diagonally for an appealing presentation and easier handling. Serve immediately, garnished with the remaining fresh scallions.