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After a long week of work, weekends appear like water in oasis and before you realize its the beginning of the week again. Sometimes over the weekends, I just wish time stops or at least moves veeeeeery slow. But all good things have to come to an end. Pictures Updated December 2012: Anyway coming back to our bread omelet. This is my husband's very famous dish, which he makes every once in a while as our weekend breakfast. This recipe is slightly different from regular bread omelet; since the omelet is outside instead of inside the bread.


Servings

2 serving

Total time

20 minutes


Ingredients

  • 2 eggs
  • 2 bread (Whole grain - slices, toasted)
  • 1 onion (- small chopped)
  • 1 tomatoes (- small, deseeded and chopped)
  • 1 tsp Hot sauce
  • 1 tsp lemon juice
  • to taste Salt Pepper (and)


Method

  1. Beat eggs with hot sauce, salt, pepper and 1tbsp of water till its well combined.
  2. Combine chopped onions, tomatoes and lemon juice in a small bowl.
  3. Heat 1 tbsp oil in a pan, add the egg mixture and cook for about 2 minutes or till it is golden brown. Flip the omelet to the other side.
  4. Place both the bread slices on the omelet and add the onion-tomato mixture (as shown in the picture)
  5. Cook for about 2-3 minutes. Fold and serve hot with ketchup.

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