1. Prepare the Vegetables:

• Clean and shred the cabbage, julienne the sweet pepper, and grate the carrot. Chop the greens of your choice, such as parsley, dill, or cilantro.

2. Cook the Vegetables:

• Heat a non-stick skillet over medium heat and add a small amount of oil or butter.
• Sauté the cabbage, sweet pepper, and carrot for 5-7 minutes until softened but still slightly crisp.

3. Make the Omelette:

• In a bowl, beat the eggs with salt and ground pepper.
• Pour the beaten eggs over the sautéed vegetables in the skillet, stirring gently to combine.
• Sprinkle the grated cheese and chopped greens evenly over the top.
• Cook over medium heat for 4-5 minutes, or until the eggs are set and the bottom is lightly golden.

4. Prepare the Lavash:

• Lay the lavash flat on a clean surface.

5. Assemble the Wrap:

• Slide the cooked omelette onto the lavash.
• Roll the lavash tightly around the omelette, placing the seam on the bottom to secure it.

6. Serve and Enjoy:

• Slice the lavash-wrapped omelette into portions.
• Serve warm with a side salad, yogurt sauce, or your favorite dipping sauce.