Bread Omlette

Ingredients (By Volume)

  • 2 large eggs (~100 ml)
  • 2 tbsp milk (~30 ml) (optional, for fluffiness)
  • 1 tbsp finely chopped onion (~15 ml)
  • 1 tbsp finely chopped tomato (~15 ml) 
  • 1 tbsp finely chopped bell pepper (~15 ml) (optional)
  • 1 tbsp finely chopped green chillies
  • 1 tbsp finely chopped cilantro (coriander leaves)
  • 1/4 tsp salt (or to taste)
  • 1/4 tsp black pepper powder (optional, for mild seasoning)
  • 1/2 tbsp butter or oil (~7 ml)
  • 1 bread slice (to be toasted before placing in omelette)

Induction Wattage Levels & Cooking Timings

1. Preparing the Omelette Mixture

  • Crack 2 eggs into a bowl and whisk well.
  • Add milk, chopped vegetables, salt, and black pepper. Mix well.

2. Toasting the Bread

  1. Set induction to 700W (low-medium heat).
  2. Heat a non-stick pan and add 1/2 tsp butter.
  3. Place the bread slice and toast for 1 minute per side until golden brown.
  4. Remove the toasted bread and keep it aside.

3. Cooking the Folded Omelette with Toasted Bread Inside

  1. Set induction to 700W.
  2. Add more butter or oil to the same pan.
  3. Pour the omelette mixture and let it spread evenly.
  4. Cook uncovered for 1-2 minutes, allowing the bottom to set slightly.
  5. Place the toasted bread in the center of the omelette, gently pressing it down.
  6. Let it cook for 30 seconds, so the bread sticks slightly to the omelette.
  7. Carefully fold the omelette over the toasted bread, covering it fully.
  8. Cook for 2 minutes, then flip gently and cook for another 1.5-2 minutes until golden brown and fully set.


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