Bread Omelette

Instructions

1. 1

   Prepare the Egg Mixture

   • In a medium bowl, crack the 4 eggs. Whisk vigorously for 1-2 minutes until they are light and frothy.
   • Add the finely chopped onion, tomato, green chili, and coriander leaves to the whisked eggs.
   • Sprinkle in the turmeric powder, red chili powder, salt, and black pepper.
   • Mix well until all the vegetables and spices are evenly distributed in the egg mixture.
2. 2

   Cook the First Bread Omelette

   • Heat a non-stick pan or tawa over medium heat. Add 1 tablespoon of butter and let it melt and coat the pan.
   • Pour half of the egg mixture onto the hot pan and let it spread into a circle.
   • Immediately place 2 slices of bread side-by-side onto the wet egg mixture.
   • Cook for 2-3 minutes, or until the bottom of the omelette is set and golden brown.
   • Using a spatula, carefully fold the overhanging edges of the omelette over the bread slices.
   • Flip the entire bread omelette and cook for another 1-2 minutes, pressing down gently with the spatula to toast the bread and ensure the egg is fully cooked.
3. 3

   Cook the Second Omelette and Serve

   • Remove the first bread omelette from the pan and set it aside.
   • Add the remaining 1 tablespoon of butter to the pan.
   • Repeat the entire process with the remaining egg mixture and 2 bread slices to make the second omelette.
   • Once cooked, you can fold it in half or slice it diagonally.
   • Serve immediately while hot with tomato ketchup or green chutney.