Bread Omelette
A street-food omelette of beaten egg with onion, chilli and coriander, cooked with slices of buttered bread.
Photograph credit: Bread Omelette 2 by Gannu03 · CC BY-SA 4.0 · Wikimedia Commons · this resized copy is shared under the same licence
What Goes With It
- Masala chai
- Tomato ketchup
- Green chutney
- Sliced tomato
How to Cook Bread Omelette
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Beat the eggs with the onion, chilli, coriander and salt.
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Melt half the butter in a frying pan over a medium heat. Pour in half of the egg mix.
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Press 2 slices of bread into the egg for 10 seconds, then flip so both slices are coated. Cook for 2 minutes a side until golden.
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Repeat with the rest. Cut into triangles and serve with the ketchup.
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Worth Knowing Before You Cook
Chop the onion and chilli small so they cook through.
Keep the heat medium so the egg sets before it browns.
Use slightly stale bread if you can, as it holds together better.
Skip the chilli for a milder version.
If You're Missing Something
- Dried chilli flakes can stand in for the green chilli. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
Keeping What's Left
Best eaten straight away.
Bread Omelette Nutrition
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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