Whether it is a hard-boiled egg, Omelette or scrambled egg, my breakfast is incomplete without egg. Although I do eat idli or upma in breakfast, but that happens once in a blue moon. My regular breakfast is an omelette with roti and a cup tea (Chai lover I am).
Although I never get bored with eating eggs, I do like to try different breakfast recipes. When I came across this recipe, I couldn’t wait to try it. And once I tried it, I can’t stop myself making it on weekends. This Bread Chutney Omelette has now become my Sunday Special Breakfast/Brunch. If you are following me on Snapchat and Instagram, you must have seen me posting its picture almost every Sunday.
Many of my Snapchat and Instagram friends were asking for its recipe, so here I’m sharing my Sunday Special Bread Chutney Omelette Recipe with you.
This recipe doesn’t have any specific measurement of ingredients. Use everything as per your taste and choice. And for the green chutney, use any green chutney you usually make. I sometimes use Coriander + green chillies paste that my mother makes and sometimes use a proper green chutney which I make using these ingredients:
- 2 parts of coriander leaves
- 1 part of mint leaves
- Green Chillies as per taste
- A few cloves of garlic
- Salt to taste
- A little lemon juice
Take all the ingredients in a blender and make a paste adding required amount of water. That’s it. I keep this Chutney frozen and defrost it whenever I want to use. This way you can store the chutney for a long time.
Now coming to the actual recipe.
For 1 large omelette,
Ingredients you need:
Eggs – 2
Bread – 2 slices
Sweet Corn Kernels (boiled)
Red chilli flakes
Like I said above, use all the ingredients as per your taste. You can skip corn kernels and cheese if you want. But trust me, it taste good.
- Take bread slices and spread chutney on one side. Put some corn kernels and grate cheese on the top.
Take a bowl and break 2 eggs in it. Whisk them and add the seasonings (salt, pepper, mixed herbs, chilli flakes).
- Heat oil in a frying pan and put egg mixture in it. Spread it and let it cook a little. Keep the flame low.
While the eggs are still uncooked, place both the bread slices on one side of the cooking omelette and cover that bread slices with the other side. (You are sandwiching the bread slices between omelette).
Cover and cook for a few seconds. Flip the omelette and cook again, covered for a few seconds. Make sure the Omelette doesn’t burn and cheese is melted.
- That’s it. Your Bread Chutney Omelette is ready. Remove it in a plate, cut into cubes and serve. If you wish, you can grate some cheese on the top while serving.
Have this Bread Chutney Omelette with hot cup of Ginger-cardamom tea.
This is a good breakfast option but you can have it any time of the day. Specially when you are hungry and all you have is bread and eggs at home.
I hope you liked this recipe. Please share it with your friends on social media using the share button below.
If you have any recipe or post request you can send me anywhere or social media or you can even write to me at fatima(at) healthbeautyandfood(dot)com.
So what is your Sunday Special Breakfast/Brunch? Share with me in the comment section below.