Omelette in a Bun

Name: Omelette in a Bun
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: indian
Ingredients: 4 pcs bun (burger buns or pav, slit in half); 8 pcs egg; 1 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 3 tbsp cilantro (finely chopped); 1 pinch black pepper; 1 pinch red chili powder; 0.5 tsp salt; 2 tbsp butter; 2 tbsp oil; 4 tbsp tomato ketchup (for spreading)

RATING

4.4/5(62)

TASTE SCORE

9/10

A street-style Indian bun omelette with soft eggs, onion, green chili, and coriander tucked into a toasted bun. It is quick, satisfying, and perfect for a small breakfast or evening snack with chutney or ketchup.

PREP

10m

COOK

12m

SERVES

1 PIECE

454 cal

SERVINGS

METHOD · 5 STEPS

prep · ~3 min
Prepare the omelette mixture.
1.Crack the eggs into a bowl.
2.Add onion, green chili, cilantro, black pepper, red chili powder, and salt.
3.Beat well until the yolks and whites are fully combined.
saute · ~4 min
Toast the buns.
1.Heat a pan over medium heat.
2.Add butter and place the bun halves cut side down on the pan.
3.Toast until lightly golden, then remove and keep aside.
TIPKeep the heat medium so the buns turn crisp without burning before the butter browns.
fry · ~7 min
Cook the omelettes.
1.Heat 1 tsp oil in the same pan over medium heat.
2.Pour in one quarter of the egg mixture and spread it into a round omelette.
3.Cook until the bottom sets, then fold gently and cook the other side until just done.
4.Repeat with the remaining oil and egg mixture to make 4 omelettes.
TIPDo not overcook the eggs; a softly set omelette stays tender inside the bun.
assemble · ~2 min
Assemble the buns.
1.Spread 1 tbsp tomato ketchup inside each toasted bun.
2.Place one hot omelette inside each bun.
3.Press lightly so the bun holds the filling neatly.
serve
Serve the omelette buns hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Beat the eggs only until uniform; over-whisking can make the omelette foam and cook up dry.
2
Keep the onion very finely chopped so the omelette spreads evenly and folds without tearing.
3
Toast the buns cut-side down until golden at the edges; that crust helps prevent ketchup from soaking in too fast.
4
Cook each omelette on medium heat and remove it when just set, since it will keep cooking inside the hot bun.
5
Stir the egg mixture before every omelette so the onion, chili, and coriander do not settle at the bottom.
6
For street-style texture, fold the omelette while still soft rather than browning it deeply.
7
If making ahead, toast the buns and cook the omelettes separately, then assemble just before serving to keep the bun from turning soggy.