This is my hubby's most favorite breakfast to pack for office. I am sure many know to make it, but posting it for his friend who wanted to know the recipe for this unique 'Indian egg sandwich'.
The procedure is of two fold. First toasting the bread and then preparing the omelet. Arrange it according to taste.
To toast the bread:
Bread - 4 slices
(Any bread works fine, but I prefer the fluffy 'old fashioned white bread' always).
Toast them in a bread toaster. Otherwise heat a griddle with a 1/4 tsp butter. Pan roast the bread both sides till we a get a beautiful red color.
Repeat for the remaining slices too. Keep aside.
The red chutney:
Tomato ketchup - 2 tbsp
The green chutney:
Mint leaf - 1 cup
cilantro leaves - 3 cups
vinegar - 1/4 cup
salt - 1/4 tsp
green chilly - 4
Wash and clean the leaves.
Grind all the above to a fine paste and keep refrigerated. We can make a lot of chutney and store for at least 2-3 weeks.
To make omelet:
Ingredients:
Egg - 3
Red onion (finely chopped) - 1
green chilly (finely chopped)- 3
coconut oil - 1 tbsp (any oil)
salt- 1/8 tsp for each egg added.
cumin seeds - 1/2 tsp
Cheese - 2 tbsp (optional)
Method:
Break and pour the egg in to a mixing bowl.
Chop the onion and green chilly very finely.
Add salt and cumin seeds to the egg and beat well.
Now add the chopped onion and chilly. Using a fork , beat till the egg doubles its volume.
Heat a tbsp of coconut oil in a dosa griddle .
Pour the well beaten egg, reduce heat. Flip the omelet. Cook both sides completely and keep aside.
Arranging:
Take two toasted bread slices. Spread a little unsalted butter if we have used a bread toaster.
Coat the top of one bread with 1 tbsp tomato ketchup and the next slice with 1 tbsp green chutney.
Cut the omelet into two and place a 1/2 inside and close the breads.
Make a diagonal cut and serve.
Like wise do for the next pair of bread slices.
Bread omelet is ready!
Serving suggestions:
Serve as a breakfast or evening snack.
