Bread Omelette

Ever craved that street‑corner magic first thing in the morning?

Meet the Bread Omelette—a no‑fuss fusion of fluffy, veggie‑studded eggs, crispy butter‑toasted bread, and zingy green chutney. In just 20 minutes, you’ll go from zero to your new favorite grab‑and‑go breakfast (or evening snack).

Why Bread Omelette Rocks

All‑in‑One Meal: Protein from eggs, vitamins from onions and chilies, plus carbs to fuel your day.
Speed & Simplicity: Whisk, cook, fold—no flipping pancakes or waiting on dough.
Customizable: Swap in mushrooms, bell peppers, or cheese; turn up the heat or dial it back.
Budget‑Friendly: Pantry staples come together to create a restaurant‑style snack at home.

Ingredient Breakdown: Why Each One Matters

Wheat Bread: Holds the omelette together, soaks up buttery goodness, and crisps beautifully.
Eggs: Your fluffy, protein‑rich base—whisked with salt and pepper for a savory lift.
Onion & Green Chilies: Offer sweetness, crunch, and just enough heat.
Coriander Leaves: Bright, herbal notes that cut through richness.
Butter: Creates a golden, nonstick surface and adds that irresistible aroma.
Green “Sandwich” Chutney: A punchy mix of garlic, ginger, mint, coriander, roasted chana dal, and lemon—turns each bite into a flavor explosion.

How It All Comes Together

Blend the Chutney: In your mixer, combine garlic, ginger, green chilies, roasted chana dal, sugar, salt, cumin seeds, coriander and mint leaves, plus a squeeze of lemon. Add a splash of water only if you need a smoother paste. Set aside this vibrant green spread.
Prep the Veggie Mix: Toss finely chopped onion, slit green chili, and coriander with salt and pepper in a bowl.
Whisk the Eggs: In another bowl, beat eggs with a pinch of salt and pepper until frothy. Pour them over the veggie mix and stir to combine.
Heat & Butter the Pan: Melt a knob of butter over medium heat; once it sizzles, pour in your egg‑veggie batter, spreading it evenly.
Layer the Bread: After 1–2 minutes, when the underside starts to set, arrange two bread slices side by side atop the omelette. Pat with more butter so they toast against the egg.
Flip & Cook: Once the bottom of the bread is golden and the eggs have set (about 2–3 minutes), carefully flip the entire assembly so the bread cooks through.
Spread & Fold: Smear both sides of the toasted bread with green chutney. Fold the omelette over the bread from both edges, then stack one half on top of the other—tucking the filling in snugly.
Serve Hot: Transfer to a cutting board, slice in half (or quarters), and serve immediately with tomato ketchup on the side.

Pro Tip 💡: Use medium‑low heat throughout: this ensures the eggs cook evenly without burning the bread. If your pan is too hot, the outside will char before the center sets.

https://www.youtube.com/watch?v=rNkHiCMKV9o

What Goes Along

Tomato Ketchup or Sriracha: For extra tang or fire.
Mixed Veggie Pickle: Adds crunch and acidity.
Masala Chai or Filter Coffee: The perfect South‑Indian pairing.

How to Serve

Plate your sliced Bread Omelette on a warmed platter. Garnish with a few fresh coriander sprigs and a lemon wedge for squeezing. Guests can dunk each bite into chutney or ketchup—no utensils required!

Packing & Make‑Ahead

Chutney Prep: Make the green chutney up to 48 hours ahead—flavors improve as they meld.
Wet & Dry Separately: Store your whipped egg‑veggie mix and chutney in the fridge. Assemble and cook just before you eat to keep bread crisp.
Portable Snack: Wrap each folded sandwich in parchment—ideal for lunchboxes or picnics.

Party & Bulk Prep

For a crowd, set up a “Build‑Your‑Own Omelette Station.” Offer bowls of chopped onions, chilies, coriander, chutney, and bread slices. Guests whisk and pour their own eggs on a griddle. Keeps things interactive—and lets everyone customize their ideal spice level.

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Cooking Method: Sauteing

Cuisine: Indian

Courses: Breakfast, Brunch, Snacks

Difficulty: Beginner

Servings: 2

Calories: 460

Best Season: Suitable throughout the year

Dietary: Eggitarian, High-Protein, Non-Vegetarian, Nut-Free

Description

This bread omelette sandwich is a quick, satisfying Indian street-style breakfast that comes together in just 20 minutes. Soft, fluffy eggs are mixed with onions, green chillies, and fresh herbs, then cooked into a savory omelette layered with buttered bread slices. What takes it to the next level is the vibrant green chutney—made with garlic, mint, coriander, and lemon juice—that adds a tangy, spicy punch in every bite. Crispy on the outside, soft and flavorful inside, it’s the perfect morning pick-me-up that’s easy to make and full of bold, familiar flavors.

Ingredients

4 slices wheat bread
butter (as needed)
3 cloves garlic (peeled)
1 thumb‑sized piece ginger (peeled)
3 green chillies (chopped)
1 tbsp roasted chana dal
1/2 tsp sugar
1/2 tsp salt
1/2 tsp cumin seeds
1 cup coriander leaves (roughly chopped)
1 cup mint leaves (roughly chopped)
½ juice of lemon
water (as needed)
4 egg
1 onion (finely chopped)
2 green chillies (finely chopped)
coriander leaves (to taste, finely chopped)
1 tsp salt
1 tsp pepper powder

Instructions

Prep Work

1
Make the chutney base
In a mixer jar, combine garlic, ginger, green chillies, roasted chana dal, sugar, salt, cumin seeds, coriander and mint leaves, plus lemon juice.
2
Grind the chutneyAdd a splash of water and grind into a thick paste. If too coarse, add a teaspoon more water. Keep aside.
3
Combine onion mixIn a bowl, stir together chopped onion, green chillies, coriander leaves, salt and pepper until evenly mixed.
4
Whisk the eggsCrack eggs into another bowl, add salt and pepper, and whisk thoroughly until light and frothy. And add in the onion mix.

Method

5
Heat and butter the pan
Warm a nonstick pan over medium heat and spread butter all across its surface.
6
Pour and spread egg mixPour the whisked eggs over the hot pan, tilt to spread into an even layer.
7
Layer bread on omeletteAfter 1–2 minutes, when the mixture is gooey, place two bread slices side by side on the partly set omelette; spread butter on each slice on top of both bread.
8
Flip and cookLet cook 2–3 minutes until firm, then flip the entire omelette‑bread assembly to the other side; cook another 2–3 minutes.
9
Add the chutneyFlip once more, spread the green chutney evenly on both bread slices.
10
Fold and pressFold the omelette around the bread edges, stack one slice on the other, and gently press to seal.
11
Serve and enjoyTransfer to a plate, slice into halves or quarters, and serve hot with tomato ketchup on the side.