This Masala Omelet Sandwich is next level 😍

We could eat this Masala Omelet Sandwich for breakfast *every* day, just like Maneet Chauhan did before school 💛

Catch Maneet as a judge on a NEW #GreatFoodTruckRace tomorrow at 9|8c!

Get the recipe 👇

Masala Omelet Sandwich
Recipe courtesy of Maneet Chauhan
Level: Easy
Total: 15 min
Active: 15 min
Yield: 1 sandwich

School day mornings meant mom leaving early for her school (she was a principal of a school) and it was dad’s responsibility to make sure that we kids made it to school on time. My sister was never a breakfast eater, but dad and I relished a nice big breakfast. So we would make this epic masala omelet with cumin seeds, onions, chiles, cilantro and lots of Amul cheese, and then we would cut it in half and have each half sandwiched with some Maggi hot and sweet sauce. This was our breakfast every day and it started my day right. To this day, when I feel nostalgic, I make a masala omelet sandwich, then cut it in half and only have half of it because to me, that’s what tastes better. (I share the other half with the kids.)

Ingredients
2 tablespoons milk
1 tablespoon chopped fresh cilantro
1/2 teaspoon kosher salt
1/2 teaspoon cracked black peppercorn
1/4 teaspoon garam masala
1/4 teaspoon turmeric powder
1/8 teaspoon red chile powder
3 large eggs
1 tablespoon salted butter, preferably Amul
1/2 teaspoon cumin seeds
2 tablespoons finely chopped red onions
1 tablespoon finely chopped tomatoes
1/2 teaspoon finely chopped green chiles
1 teaspoon finely chopped ginger
2 slices sourdough bread
1/4 cup grated processed cheese, such as Amul cheese (or white Cheddar)
Hot and sweet ketchup, such as Maggi, for serving

Directions

Watch how to make this recipe.
Whisk together the milk, cilantro, salt, black pepper, garam masala, turmeric, red chile powder and eggs in a bowl until well combined.

Heat the butter in an 8-inch nonstick frying pan over medium heat. Add the cumin seeds and when they start to dance, add the onions, tomatoes, green chiles and ginger and sauté until the onions are lightly browned, 1 to 2 minutes. Pour over the egg mixture, swirling the pan to spread it evenly. Place the bread into the egg mixture, flipping to coat both sides. Cover the pan and cook until the bottom of the omelet is set and browned, 2 to 3 minutes. Flip the omelet so the bread side is down and the cooked omelet is facing up. Use a spatula to separate the bread pieces. Add the grated cheese and fold it in half to form a sandwich.

Serve hot with hot and sweet ketchup.

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