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This Pakistani Style Bread Omelet Sandwich features a fluffy, spiced egg omelet loaded with onion, tomato, and green chilies, sandwiched between soft bread slices and toasted until golden. A beloved street-food-style breakfast that's spicy, satisfying, and ready in under 10 minutes.
Per serving
340kcal
Calories
15g
Protein
Prep Time
5 min
Cook Time
8 min
Servings
2 people
Difficulty
easy
28g
Carbs
18g
Fat
2g
Fiber
4g
Sugar
Follow step-by-step with voice guidance.
In a bowl, whisk the eggs together with the finely chopped onion, tomato, green chilies, coriander leaves, red chili powder, salt, and black pepper until well combined.
Heat a little oil in a nonstick pan over medium heat. Pour in the egg mixture and spread it out to roughly the size of your bread slices.
Cook for 2-3 minutes until the bottom is set and golden, then carefully flip and cook the other side for another 1-2 minutes until fully cooked through.
While the omelet cooks, lightly butter one side of each bread slice.
Once the omelet is done, place it between two slices of bread, buttered sides facing outward.
Toast the assembled sandwich in the same pan for 1-2 minutes per side, pressing down gently, until the bread is golden and crisp.
Slice the sandwich diagonally and serve hot with ketchup or green chutney.
Chop Vegetables Finely: Finely diced onion, tomato, and chilies cook through in the same time as the egg and distribute evenly in every bite, rather than remaining crunchy or raw-tasting. Match the Omelet Size to Your Bread: Spreading the egg mixture to roughly the size of your bread slices makes assembling the sandwich much easier and prevents overhang. Toast Until Golden, Not Just Warm: Pressing the sandwich down while toasting helps it hold together and gives that classic crispy, golden exterior street-cart bread omelets are known for.
It's best made fresh since the eggs are softest right after cooking, but you can prep the chopped vegetables the night before to save time in the morning.
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