Omelette Sandwich
A simple Indian-style egg sandwich with a soft masala omelette tucked between toasted bread. Onion, green chili, and coriander add plenty of flavor, making it a quick, filling bite for breakfast, tea time, or a light meal.
For 4 servings
- prep · ~5 min
Chop the vegetables and crack the eggs.
1.Finely chop the onion, green chili, and coriander leaves.2.Crack the eggs into a bowl.3.Keep the bread, butter, oil, salt, black pepper, turmeric powder, and tomato ketchup ready. - mix · ~2 min
Make the omelette mixture.
Add the chopped onion, green chili, coriander leaves, salt, black pepper, and turmeric powder to the eggs. Beat well until the mixture looks smooth and lightly frothy.
TIPBeat just until combined so the omelette stays soft and cooks evenly. - fry · ~6 min
Cook the omelettes.
1.Heat half the oil and a little butter in a pan over medium heat.2.Pour in half the egg mixture and spread it gently into a round omelette.3.Cook until the base sets, then flip and cook the other side until just done, about 1 to 2 minutes more.4.Remove to a plate and repeat with the remaining oil, butter, and egg mixture to make a second omelette.TIPKeep the heat medium so the onion cooks through without making the eggs rubbery. - fry · ~3 min
Toast the bread.
1.Wipe the pan if needed and add the remaining butter.2.Place the bread slices in the pan and toast both sides lightly until golden.3.Take them out while still soft in the center. - assemble · ~2 min
Assemble the sandwiches.
1.Spread 1 tsp tomato ketchup on 4 toasted bread slices.2.Cut each omelette into 2 portions to fit the bread.3.Place one omelette portion on each ketchup-coated slice.4.Cover with the remaining toasted bread slices and press gently. - serve
Cut the omelette sandwiches and serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Finely chop the onion and chili so the omelette sets evenly and the sandwich slices neatly.
- 2Beat the eggs until lightly frothy; that little bit of air keeps the masala omelette softer.
- 3Cook on medium heat only; high heat browns the outside before the onion loses its raw bite.
- 4Take the omelette off the pan when just set, since it will keep cooking slightly inside the sandwich.
- 5Toast the bread until golden at the surface but still soft in the middle so it doesn't crack when pressed.
- 6Spread ketchup on the warm toast, not the omelette, to keep the bread from turning soggy.
- 7If packing for later, cool the omelette slightly before assembling so steam doesn't soften the bread.
Adapt it for your goals.
Cheese
Add a thin layer of grated cheese over the omelette before closing the sandwich for a richer, meltier tea-time version.
low oilLow-oil
Use a good nonstick pan and reduce the butter and oil, keeping just enough to toast the bread and prevent sticking.
spicierSpicier
Increase the green chili or add a pinch of red chili powder to the egg mix for a sharper roadside-style kick.
whole wheatWhole-wheat
Swap the white or milk bread for whole-wheat bread if you want a heartier sandwich with more texture.
Why this is on our healthy list.
Protein-Rich Eggs
The eggs make this sandwich satisfying and filling, which suits breakfast or a light meal.
Herbs and Aromatics
Onion, green chili, and coriander add flavor along with useful plant compounds, so the dish relies on more than just fat for taste.
More Balanced Than Plain Toast
Combining eggs with bread gives a more substantial, sustaining bite than plain buttered toast alone.
Frequently asked questions
Yes, but it is best eaten hot. If making ahead, cool the omelette slightly before assembling and toast the bread well so the sandwich stays less soggy.
