Indian Bread Omelette

Like the Bombay Potato Sandwich featured elsewhere on this blog, the bread omelette is also classic Indian street food, mainly in Southern India. There are many variations of this recipe, but all are a spicier way to cook up the classic omelette, and provide for a much fuller meal than that. Serve it with a green salad, eat it with a knife and fork, and walla, in less time than it takes to call Pizza Hut, you've got supper.


4 slices of white sandwich bread
4 eggs
1 tsp chili powder
1/4 tsp turmeric
1/2 onion, finely chopped
1/2 tomato, finely chopped
1 T coriander, fresh, finely chopped
2 tsp olive oil


Placing the eggs in a medium bowl, break the yolks with a fork, and whisk vigorously from side to side, blending the yellow with the white. Add chili powder, turmeric, salt, and blend well until the spices are comletely blended in. Add in onion, tomato, coriander. Toast the bread slices in a toaster (or use a pan). Place a pan on medium, with 1T olive oil. When hot, pour in the egg mixture. Let cook one minute, and drizzle a bit more oil around the edge of the omelette. Lightly dip the surface of a bread slice into the wet part of the egg, then remove and set aside on a plate. Repeat with another slice. Cook egg two minutes further, and when nearly cooked solid, return the bread slices that were dipped in egg back into the pan over the omelette, egg side up. Now for the tricky part: flip over the entire shebang, so that the other side gets cooked. You might need to use your fingers, or a large spatula. (If you have difficulty, try flipping the omelette out onto a plate, then sliding it off the plate back on to the pan, cooked side up. This will waste some of the egg, however). Cook two more minutes until the raw side gets done (using a spatula, check the underside for doneness). When done, slide the omelette on to a plate, bread side up.

Variations: Add finely chopped fresh peppers, spring onion (instead of coriander), curry powder (instead of spices listed), cheese, etc.

Yield: 2


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