About this recipe
Anda bread or bread omelette is an easy Indian-style sandwich made with eggs. It is great for breakfast, snacks, or even lunch. It’s a common street food in India and has many variations made by street vendors. Everything that goes into making this quick and easy dish can be varied according to your liking – change the type of bread used, the veggies you add into the eggs, skip the cheese, or add lots of it – make it just the way you like it.
I use mint chutney as a spread on the bread slices and it adds a great taste to it. You may choose to skip it or use any other spread of your choice. These sandwiches can be made with a plethora of flavor combinations and variations personalizing each one to your taste. Omelets are probably the most common breakfast recipes. Pair it with bread and you can convert it into a wholesome meal.
This delicious dish is great for lunchboxes too, especially when you don’t have much time or run out of ideas. With just a handful of ingredients and a few minutes, the entire thing can be whipped up quickly on a busy morning. This quick and easy breakfast dish is very filling and healthy, and one of the easiest sandwich recipes you will make.
Some versions call for dipping the bread slices in the omelet mixture, like how we do it in French toast. However, I prefer to cook the omelette first and then place build this easy breakfast sandwich. Next time, skip your regular toast and eggs for breakfast and try this delicious alternative. Read on for ingredients, full instructions, and useful tips to make an Indian bread omelette or anda bread.
Eggs: Goes in making the filling of this sandwich.
Bread: I used white bread in this recipe; however, you may replace it with any bread of your choice.
Butter: I use butter to make the sandwiches.
Onion and tomatoes: Make sure both onions and tomatoes are finely chopped. You can also add other veggies like bell peppers, grated carrots, etc. in this bread sandwich.
Green chili and cilantro: You may adjust the green chilies as per your preference or skip them altogether. You can replace the chili pepper with red chilli powder.
Cheese: I use mozzarella cheese here; however, you may replace it with any cheese of your choice.
Green chutney: I use homemade green mint chutney as a spread. Use any spread of your choice. Tomato ketchup goes well with this sandwich too.
Crack 4 large eggs in a bowl, and add salt and black pepper powder. Add onion, tomato, green chillies, and coriander leaves. Whisk them well (steps 1 and 2).
Heat butter in a frying pan or nonstick skillet. Once the butter melts, add half the egg mixture and let it cook on medium heat (step 3).
Once the egg omelette is almost done, carefully fold it from all sides to form a square, almost the same size as the bread slice (steps 3 and 4). Flip and cook on the other side of the omelette (step 5). Repeat with the remaining omelette mixture.
Spread 1 teaspoon of green chutney on a slice of bread. Now, add one teaspoon of butter to the nonstick pan and place the bread (steps 7 and 8).
Place an omelet onto it and top it with 2 tablespoons of grated cheese. Place another slice of bread and add some butter on top (steps 9 and 10).
Carefully flip it and fry it on both sides on medium-high heat until it is golden brown.
Slice and serve with a dip of your choice.
You can use any bread of your choice. Brown bread, whole wheat bread, rye bread, and multigrain bread are great alternatives to white bread. You can also use gluten-free bread.
I have used grated mozzarella cheese in this sandwich. You can skip it altogether or use any other cheese you prefer. You can also use a slice of cheese instead of grated cheese.
Use a generous amount of butter to make the best-tasting egg sandwich.
When folding the omelet, try to keep it approximately the same size as the slices of bread.
More egg recipes:
Freshly-made omelet can be packed for lunchboxes as long as it is eaten within 4 hours. Make them in the morning and wrap them in aluminum foil to pack them in lunchboxes.
Absolutely. You can skip the cheese altogether in this.
A vegetable-packed bread omelet sandwich can be very filling and great for a quick dinner.
This bread omelette sandwich recipe is:
- very easy to make and can be ready in less than 15 minutes,
- easily adjustable to suit your tastebuds,
- perfect for lunchboxes.
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Bread Omelette / Indian Omelet Sandwich
- 4 eggs
- 4 slices bread
- ½ small onion finely chopped
- ½ small tomato finely chopped
- 1 small green chili finely chopped
- 1 tablespoon cilantro
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 tablespoon mozzarella cheese shredded
- 2 teaspoon green chutney
- 2-3 tablespoon butter to fry the bread
- Crack the eggs into a bowl, and add salt and pepper.
- Add onion, tomato, green chili, and cilantro. Whisk them well.
- Heat butter in a frying pan. Add half the egg mixture and let it cook.
- Once the omelet is almost done, carefully fold it from all sides to form a square (almost the same size as the bread slice). Set it aside and make another omelet with the remaining egg mixture. Set them both aside.
- Spread 1 teaspoon of mint chutney on a slice of bread.
- Now, add one teaspoon of butter to the pan and place the bread.
- Place an omelet onto it and top it with 2 tablespoons of cheese.
- Place another slice of bread and add some butter on top.
- Carefully flip it and fry it on both sides until it is golden brown.
- Cut it into half and serve with ketchup.