Bread omelette or anda bread is a classic Indian-style egg sandwich. This simple yet delicious dish features a fluffy omelet between two slices of bread, making it a quick and satisfying breakfast or snack option.
Bread omelette, also known as anda bread, is an easy Indian-style sandwich that incorporates eggs as the star ingredient. This dish is versatile and can be enjoyed as a quick breakfast, snack, or even as a light lunch. It is also commonly sold by street vendors and food carts in India.
This Indian-style omelet sandwich can be served as a scrumptious meal and is also ideal for lunchboxes, especially when you're short on time or ideas. The next time you're craving a change from your usual breakfast fare of toast and eggs, I highly recommend trying out this delicious alternative.
Why you will love this recipe?
- Easy and Quick: This bread omelet recipe is effortless and quick and can be prepared within minutes.
- Versatile: This is a versatile dish that can be customized to suit individual tastes and preferences.
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.
See the recipe card for full information on ingredients and quantities.
Step 1: 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 (images 1 and 2).
Step 2: Heat butter in a
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 (images 4 and 5).
Step 4: Flip and cook on the other side of the omelette (image 6). Repeat with the remaining omelette mixture.
Step 5: 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 (images 7 and 8).
Step 6: 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 (images 9 and 10).
Step 7: Carefully flip it and fry it on both sides on medium-high heat until it is golden brown.
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.
When folding the omelet, try to keep it approximately the same size as the slices of bread.
Freshly-made omelet can be packed for lunchboxes as long as it is eaten within 4 hours. Make them in the morning, wrap them in aluminum foil, and 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.
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Bread Omelete / Anda 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 one teaspoon of mint chutney on a slice of bread.
- Add one teaspoon of butter to the pan and place the bread.
- Place an omelet onto it and top it with two tablespoons of cheese.
- Place another slice of bread and add some butter on top.
- Carefully flip it and fry it on both sides until golden brown.
- Cut it into half and serve with ketchup.