Empty My Fridge
This Masala Omelet Sandwich is next level
Ingredients
- Milk2 tbsp
- Cilantro · chopped1 tbsp
- Salt½ tsp
- Peppercorn · cracked½ tsp
- Garam masala¼ tsp
- Turmeric · powder¼ tsp
- Red chile powder0.13 tsp
- Egg3
- Butter1 tbsp
- Cumin½ tsp
- Red onion · finely chopped2 tbsp
- Tomato · finely chopped1 tbsp
- Chili pepper · finely chopped½ tsp
- Ginger · finely chopped1 tsp
- Sourdough bread2 slices
- Cheese · grated¼ cups
- Ketchup
Instructions
- In a bowl, whisk the milk, cilantro, salt, black pepper, garam masala, turmeric, red chilli powder and eggs until well combined.
- Heat the butter in an 8-inch nonstick pan over medium heat. Add the cumin seeds and, when they sizzle, add the onions, tomatoes, green chillies and ginger. Sauté until the onions are lightly browned, 1 to 2 minutes.
- Pour the egg mixture over the vegetables and swirl the pan to spread it evenly. Press the bread into the egg, turning it to coat both sides.
- Cover the pan and cook until the bottom of the omelette is set and browned, 2 to 3 minutes.
- Flip the omelette so the bread side faces down. Use a spatula to separate the bread pieces. Add the grated cheese and fold the omelette in half to make a sandwich.
- Serve hot with hot and sweet ketchup.
Summarized from Food Network's video. Watch it for the details.
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OnionEggCheeseTomatoGingerMilkRed onionBread
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