Bread Omelette with Chutney

Ingredients(for 1 bread omelette with a portion of chutney)

• 4 slices Whole wheat bread (atta bread) (Atta bread for extra fiber)
• 4 Eggs (Desi eggs preferred)
• 1 small, finely chopped Onion (Pyaz)
• 1 small, finely chopped Tomato (Tamatar)
• 1, finely chopped Green chillies (Hari mirch)
• 2 tbsp, chopped Fresh coriander leaves (Dhania)
• 1/2 tsp Salt (Namak)
• 1/4 tsp Black pepper powder (Kali mirch)
• 1/4 tsp Turmeric powder (Haldi)
• 1 tbsp Oil (Use cold-pressed or olive oil)
• 1/2 cup Mint chutney or coconut chutney (Pudina chutney or nariyal chutney)

Instructions

1. 1

   Prepare the chutney: Blend mint leaves, coriander, green chillies, lemon juice, salt, and a little water to make mint chutney. Alternatively, grind coconut, roasted chana dal, green chillies, and salt for coconut chutney.

   5 minutes

   Use chilled water for a refreshing chutney.

2. 2

   Crack eggs into a bowl. Add chopped onion, tomato, green chillies, coriander, salt, pepper, and turmeric. Whisk well to combine.

   3 minutes

   Whisk until fluffy for a soft omelette.

3. 3

   Heat a tawa (griddle) and drizzle half the oil. Pour half the egg mixture onto the tawa and spread gently. Place two bread slices on top, pressing lightly.

   4 minutes

   Use low flame to avoid burning and ensure even cooking.

4. 4

   Cook till the omelette sets. Flip the bread and omelette together, drizzle a bit more oil, and cook for another 2-3 minutes until bread turns crisp and golden.

   5 minutes

   Press gently with a spatula for crispiness.