Spiced Omelette With Masala Fried Bread
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
A spiced omelette with masala fried bread and roasted cherry tomatoes makes a perfect Indian-style breakfast or light lunch. The omelette is packed with onion, chili, cheese, and turmeric, while the bread is fried with chaat masala for extra flavor.
Ingredients
- 5/9 lbs cherry tomatoes
- vegetable oil
- 1/4 tsp salt
- 1 tsp chaat masala
- 4 eggs
- 1 small red onion finely sliced
- 1 green chilli finely sliced
- 1 10/13 oz Cheddar cheese finely grated
- fresh coriander/cilantro stems and leaves finely chopped
- 1 tsp salt
- 1 tsp ground turmeric
- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- 3 tbsp olive oil
- 1 tsp chaat masala
- 1/4 tsp salt
- 4 bread
Nutrition (per serving, estimated)
Estimated based off 11 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 345 mg
- Iron: 7 mg
- Magnesium: 46.3 mg
- Phosphorus: 388 mg
- Potassium: 326 mg
- Zinc: 2.86 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 5/9 lbs cherry tomatoes
- vegetable oil
- 1/4 tsp salt
- 1 tsp chaat masala
- 4 eggs
- 1 tsp salt
- 1 tsp ground turmeric
- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- 3 tbsp olive oil
- 1 tsp chaat masala
- 1/4 tsp salt
- 4 bread
Prepare
- 1 small red onion, finely sliced
- 1 green chilli, finely sliced
- 1 10/13 oz Cheddar cheese, finely grated
- fresh coriander/cilantro, stems and leaves finely chopped
Let's Cook
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Step 1.
Preheat the oven to 220°C/430°F/gas mark 7. Line a baking sheet with baking parchment. Place the cherry tomatoes (still on the vine) on the baking sheet, drizzle with vegetable oil, and sprinkle with ¼ tsp salt. Roast for 10–15 minutes, until the tomatoes just begin to burst. Set aside.
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Step 2.
While the tomatoes roast, in a small jug, mix together 4 eggs, the finely sliced red onion, finely sliced green chilli, finely grated Cheddar cheese, chopped coriander, 1 tsp salt, and 1 tsp ground turmeric. Add a splash of water and stir to combine. Taste and adjust seasoning if needed. Set aside.
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Step 3.
In a small bowl, mix together 3 tbsp olive oil (or unsalted butter), 1 tsp chaat masala, and ¼ tsp salt. Spread about half of this mixture on one side of each of the 4 slices of bread.
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Step 4.
Heat a large non-stick frying pan over medium heat. When hot, add the bread slices, oiled/buttered-side down. While the undersides cook, spread the remaining oil/butter mixture on the tops. Flip when the bottoms are nicely browned, then cook the other sides until golden. Keep the fried bread warm.
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Step 5.
Heat 1 tbsp vegetable oil in a non-stick omelette pan over medium heat. When hot, add 1 tsp cumin seeds and cook until dark brown, about 30 seconds. Pour in the egg mixture and cook for 2–3 minutes, until the underside is browned. Flip the omelette and cook the other side for 1–2 minutes. Slide onto a plate and cut in half.
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Step 6.
When the tomatoes are out of the oven, sprinkle with 1 tsp chaat masala. Serve the roasted tomatoes alongside the masala fried bread and omelette halves.