Inspired by a popular Indian street food snack, this easy bread omelette is basically an egg sandwich turned inside out, all made in one pan. It’s a great breakfast sandwich but is perfect for lunch and dinner too. This version features tomatoes, chiles, and onions, but you can play around with the seasonings and extras as you like. Serve with chutney or hot sauce for dipping.
See a video demo of the technique for a step-by-step walk through.
- Difficulty: Easy
- 3 eggs
- 1 tablespoon butter
- 2 slices of white bread
- Salt and pepper to taste
- ¼ teaspoon turmeric
- ¼ teaspoon chili powder
- 1 tablespoon diced tomatoes
- 1 tablespoon diced onion (you can use scallions, shallots, white, yellow or red onion)
- 1 tablespoon small chopped green chiles
- A handful of chopped small cilantro leaves
- Beat the eggs in a bowl. Season with salt, pepper, turmeric, and chili powder.
- Heat butter over medium high heat in a pan or skillet.
- Add onions, tomatoes, and chiles and let them cook in the butter for 30 seconds.
- Add eggs, and let them spread over the pan like an omelette. Cook for 30 seconds.
- On one side of the pan or skillet lay flat one of your bread slices, let it get coated with the eggs for a few seconds then flip. Repeat with the second bread slice in the other side of the skillet so that when you flip them they are next to each other like an open faced sandwich (see the video demo link above for a visual).
- Let it cook for a few seconds and then flip the whole thing.
- Let the omelette cook face down for 10-20 seconds and flip again.
- Add cilantro leaves over one of the bread slices and then close the sandwich by flipping the other slice over it.
- Let that side cook for 10-20 seconds, flip it, turn off the heat and let it finish in the pan for a few more seconds.
- Serve with your favorite chutney, hot sauce, or other condiments.