Indian Omelet Sandwich
Indian Omelet Sandwich
Servings
1
Prep Time
10 minutes
Cook Time
5 minutes
Recipe and photo reposted with permission from niksharmacooks.com.
While this omelet sandwich might be considered Indian street food, it makes a beautiful breakfast that can be made on any day of the week. It’s also a good option for dinner when you don’t have the time and want to put something together quickly. I lean towards Maggi Hot and Sweet Ketchup, but you’re welcome to use whatever ketchup you love.
Ingredients
- 2 large eggs
-
¼ teaspoon turmeric
-
½ teaspoon ground black pepper
-
¼ teaspoon Oaktown Spice Shop California Chaat Masala
-
Fine sea salt
-
2 tablespoons minced shallot or red onion
-
2 tablespoons chopped tomatoes
-
2 tablespoons minced bell pepper
- 1 garlic clove, thinly sliced
-
1 teaspoon green chilli, thinly sliced
-
1 tablespoon minced cilantro or flat-leaf parsley
-
1 tablespoon unsalted butter or extra-virgin olive oil
-
2 tablespoons shredded cheddar or 1 slice cheddar
- 2 slices of sandwich bread, lightly toasted
- Ketchup to serve
Directions
In a medium bowl, whisk together eggs, turmeric, black pepper, chaat masala, salt, shallot, tomatoes, bell pepper, garlic, green chilli, and cilantro.
Melt the butter over medium heat in a 12 in/30.5 cm non-stick or cast-iron skillet. Pour the egg mixture over and swirl the skillet to let the eggs cover the entire surface. Cook undisturbed until the base of the eggs and edges starts to firm up, 2 to 3 minutes.
Using a spatula, flip the egg carefully. Top the eggs with the cheese. Place the two slices of toasted bread on the eggs and gently press. The heat will help the cheese melt and glue the bread to the eggs.
Once the bottom of the eggs is set, for about 1 minute, use the two slices of toast to fold the eggs between the toast slices and make a sandwich.
Remove from the skillet and serve immediately with ketchup.
