Omelette in a Bun

Instructions

1. 1

   Prepare the Masala Egg Mixture (3 minutes)

   • In a medium bowl, crack the 4 eggs. Add the finely chopped onion, tomato, green chili, and coriander leaves.
   • Season with turmeric powder, red chili powder, salt, and black pepper.
   • Whisk vigorously for about 1-2 minutes until the mixture is well combined and slightly frothy. This helps create a fluffier omelette.
2. 2

   Toast the Buns (2 minutes)

   • Slice the pav or buns horizontally, keeping one side attached like a hinge.
   • Heat a flat pan (tawa) or skillet over medium heat. Add the butter and let it melt.
   • Place the buns, cut-side down, onto the melted butter. Toast for 1-2 minutes, pressing gently, until they are golden brown and fragrant. Remove from the pan and set aside.
3. 3

   Cook the Omelettes (4 minutes)

   • In the same pan, heat 1 tablespoon of oil over medium-high heat.
   • Once the oil is hot, pour half of the egg mixture into the pan. Swirl the pan to spread the mixture into an even circle.
   • Cook for about 2 minutes, or until the edges start to set and the bottom is light golden. The top should still be slightly moist.
   • Using a spatula, carefully fold the omelette in half. Cook for another minute, pressing down gently to ensure it's cooked through.
   • Slide the first omelette out of the pan. Repeat the process with the remaining 1 tablespoon of oil and the rest of the egg mixture to make the second omelette.
4. 4

   Assemble and Serve (1 minute)

   • Gently open a warm, toasted bun.
   • Place one hot, freshly cooked omelette inside the bun.
   • Serve immediately. It pairs wonderfully with tomato ketchup or a spicy green chutney.