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. Commonly sold by street vendors and food carts in India, there are numerous variations of this dish available, each with its own unique twist.
One of the best things about this Indian bread omelette is that it can be customized according to your preferences. You can experiment with different types of bread, vary the veggies you add to the eggs, or choose to include or omit cheese based on your taste. With so many possibilities, you can prepare this Indian-style omelet sandwich to your liking and make it your own.
Why you will love this recipe?
- Easy and Quick: This bread omelet recipe is effortless and quick that can be prepared within minutes, making it an ideal breakfast for busy mornings or for quick snacks.
- Filling: This dish is quite filling and provides a good balance of carbohydrates, proteins, and fats, making it an ideal breakfast option to keep you full and energized throughout the day.
- Versatile: This is a versatile dish that can be customized to suit individual tastes and preferences. You can experiment with different types of bread, veggies, and spices to create a unique variation of this dish.
- Affordable: The ingredients required for making bread omelette are easily available and budget-friendly.
- Delicious: The combination of fluffy eggs and crispy bread makes this dish tasty and satisfying that is enjoyed by people of all ages.
This scrumptious meal is also ideal for lunchboxes, especially when you're short on time or ideas. You can whip quickly whip it up with only a handful of basic ingredients and minimal prep time. Not only is this breakfast option quick and easy to make, but it is also incredibly satisfying and nutritious, making it one of the simplest sandwich recipes you'll ever come across.
To add an extra layer of flavor, I like to use mint chutney as a spread on the bread slices, which imparts a delicious taste to the sandwich. However, you can omit it or use any spread of your choice. The beauty of this dish lies in the fact that you can create countless variations by mixing and matching different flavors and ingredients to suit your individual taste preferences.
Omelets are among the most popular breakfast dishes, and when combined with bread, they make for a satisfying and wholesome meal. While some variations of this recipe involve dipping the bread slices into the omelet mixture, I prefer to cook the omelette first to use them in the sandwich. 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.
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. Sourdough sandwich bread also works great for this recipe.
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. to 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.
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 frying pan or nonstick skillet. Once the butter melts, add half the egg mixture and let it cook on medium heat (image 3).
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.
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.
Also, check out this recipe to make a healthy and delicious yogurt sandwich and curried egg sandwich.
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.
If you liked this recipe, please don't forget to give a 5-star rating and leave a comment below.
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 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.
Leave a Reply