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A unique take on the classic street-style bread omelette, featuring a fragrant and tangy kachori masala. It’s a quick, protein-packed breakfast or snack that comes together in minutes, perfect for busy mornings.
Prepare the Kachori Masala
Create the Omelette Batter
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A unique take on the classic street-style bread omelette, featuring a fragrant and tangy kachori masala. It’s a quick, protein-packed breakfast or snack that comes together in minutes, perfect for busy mornings.
This indian recipe takes 20 minutes to prepare and yields 2 servings. At 491.53 calories per serving with 21.59g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Cook the First Bread Omelette
Finish and Serve
Place a slice of cheddar or mozzarella cheese on one side of the bread before folding it over for a gooey, cheesy center.
Add 1/4 cup of finely chopped bell peppers (capsicum), mushrooms, or spinach to the egg mixture for extra nutrients and flavor.
Increase the amount of green chili or add a pinch of garam masala to the egg batter for an extra kick of heat.
Replace the eggs with a batter made from 1 cup of besan (chickpea flour) and about 1.5 cups of water. Use a plant-based butter or oil for cooking.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
The kachori masala contains spices like fennel, cumin, and hing (asafoetida), which are traditionally used in Indian cuisine to aid digestion and reduce bloating.
This dish provides a balanced mix of carbohydrates from bread and protein and fats from eggs, offering sustained energy to start your day or as a midday snack.
One serving of this Bread Omelette contains approximately 380-450 calories, depending on the type of bread and amount of butter used.
It can be a part of a healthy diet. It's rich in protein from eggs, which promotes satiety. To make it healthier, use whole wheat bread, limit the butter, and add more vegetables to the egg mixture.
Absolutely! The kachori masala can be made in a larger batch and stored in an airtight container at room temperature for several weeks. It's a great spice blend to have on hand for various Indian snacks.
A sturdy sandwich bread, either white or whole wheat, works best. Avoid very soft or thin bread, as it may get too soggy and break apart when dipped in the egg.
Use a good quality non-stick pan and ensure it is adequately heated before you add the butter and egg mixture. Sufficient fat (butter or oil) also helps prevent sticking.
Yes, you can easily make this recipe gluten-free by using your favorite gluten-free sandwich bread.