Quick and easy bun omelette for breakfast

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
bun omelette for breakfast

These buns are very easy to make but they will make you look like a professional chef. They come out with a nice crust, a crunchy layer on the bottom and a very soft middle. You just can’t get these wrong.

You can easily make the buns ahead. Just make sure the bread bowls are loaded with eggs and ham, the mixture shouldn’t seep through the bread. Assemble the buns and wrap them with a foil, then put in a fridge for a day or two. Then take them out and pop in the oven.

This recipe is very versatile, so you can get creative. These are very simple: only cheese, ham and eggs. Fill it with anything you have on hand. Our only advice is to make sure the egg doesn’t soak into the bread, so layer something else first. We tried using bacon but it’s not as pliable as ham, especially when it’s fried, so you can mould it into the bun. Make sure you have place for eggs and other ingredients when experimenting with the recipe.

Quick and easy bun omelette for breakfast

This bun omelette is very popular in Mumbai and surrounding cities. There is nothing complicated about the buns, it's just a great idea of cooking eggs inside a delicious bun. You'll be surprised about the softness of the buns and the flavors of eggs soaked into the bread.

Course Breakfast
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 210 kcal

Ingredients

  • 3 egg whites
  • 4 cherry tomatoes, sliced in half
  • 1 diced onion
  • 125 ml torn spinach
  • 1 chopped green chili
  • 4 ml red pepper flakes
  • 8 ml chata masala
  • 4 ml garam masala
  • 30 ml olive oil or melted butter
  • 15 ml milk
  • 30 ml grated cheddar
  • 30 ml chopped cilantro
  • 4 ml salt
  • 4 ml pepper

Instructions

  1. Take a big bowl and add salt, pepper, milk and whites. Let it sit for 15 minutes. Heat oil in a pan. When it's hot, add tomatoes, onions and chilies. Season with salt. The onions should become transparent and tomatoes should get a very soft texture. Add dry ingredients, cook for 20 seconds. Add cilantro and spinach, the leaves should wilt.

  2. Add egg whites, let them set. Sprinkle with cheese and wait until the egg is fully cooked. Fold the egg in half and then in half again, you should get a triangle. Flip to the other side. Don't worry of the omelette breaks, the taste will be amazing. Put in a plate.

  3. Cut the buns, butter each slice and put on the pan where you cooked scrambled eggs. Toast every bun, put them on a plate. Add cilantro on one slice, then put your omelette and close the bun with the other slice. Serve with masala chai for an authentic experience.

Ingredients

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