Made some serious yum in the kitchen today; Indian street food favorite, bread stuffed omelette 🍳🍞🌶🌿aka Masala Bread Omelette 🥰
Nothing satisfies that home flavor craving like some indian spices; and making brunch-y lunch of eggs and toast keeps it both healthy and tasty. Don’t miss trying this recipe.
Hope everyone has a lovely day, and happy almost weekend!❤️
2 eggs (I use organic pasture raised Vital Farms eggs)
2 slices bread (I use 21 grain Dave’s Killer Bread)
1/4 tsp turmeric powder
1/4 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp garam masala
1/2 tsp dried methi (fenugreek) leaves
1/4 tsp red chilli powder
1/2 tsp coarse kosher salt
1 tbsp butter
Beat two eggs until super fluffy and airy, beat the eggs for a full minute, with 1/2 tsp salt. Set aside.
Heat a large flat non stick pan and melt butter over medium heat. Add the measured spices: turmeric, cumin, coriander garam masala, red chili powders, and dried methi. Fry for a few seconds just until the spices are toasty.
Pour in the fluffy beaten eggs, and lower the heat to low. Let the eggs cook for 3 minutes. They will cook firm on the bottom, and still stay liquid on top.
Take 2 pieces of bread and place them on top of the egg mixture, one on each side. Dab both bread slices liberally in with the liquidy egg mixture on top, until the bread absorbs most of the liquid.
Right on the pan, cut the omelette into half with a bread on each half. Fold the egg over the bread on both sides creating a pocket. Press down gently until you almost have an inside out sandwich.
Flip both bread stuffed egg pockets and cook on the other side for a minute and a half.
I kept them home style and dipped them into Indian hot and spicy ketchup by Maggi, and some mint chutney. You could also serve these with grated cheese on top.