This easy to make ginger chili omelette sandwich is perfect for breakfast or lunch. Seasoned with freshly grated ginger, diced chili peppers and cilantro, this spicy Indian omelette is flavor packed!
I like to think of this ginger chilli omelette sandwich as a variation of spicy masala omelettes. Instead of dried, ground masala or Indian spices, I use fresh spices. I grew up eating masala omelettes, it was a go to weekend breakfast.
Now, this is one of my favorite spicy egg and cheese sandwiches! It's actually my go to for breakfast AND lunch during the week. I mean, I know its just a traditional egg and cheese sandwich, but I like to spice it up with the chilli peppers and ginger. Now I know that garlic is probably a more common ingredient in egg recipes, but I really like the heat and flavor that freshly grated ginger brings! Plus I throw in a slice of cheese, either American or Indian processed sliced Amul cheese if you can find it!
Here's what I quickly grab out of the my fridge when I'm in the mood for this sandwich (which is pretty often!)
- Fresh Ginger - Fresh ginger is necessary to get the right flavor and spice level for this spicy, Indian omelette.
- Small Green Chili Peppers - Fresh bird's eye chili peppers are typically labeled 'small green chili peppers' in Indian and Asian grocery stores.
- Cilantro - this is an optional ingredient, but I like to add it in for extra flavor
- Bread - Your preference, you can use simple, soft white bread, a heartier wheat bread or even any type of baguette/croissant
- Butter & Olive Oil - I like the combination of both butter and olive oil. Butter for flavor and olive oil to help prevent the eggs from browning too quickly.
- Sliced Cheese - classic egg and cheese needs a good melty cheese, like American cheese or even Indian processed sliced cheese like Amul
- Salt & Pepper - season with salt and pepper
Of course, you can substitute any of the veggies used. Garlic, onions, tomatoes, scallions, bell peppers and jalapeños are all great in masala omelettes. If fresh ginger is too spicy, fresh garlic is the perfect substitute.
How to make this Ginger Chili Omelette Sandwich
Prep the ingredients. Since eggs take just minutes to cook, I like to make sure everything is ready to go before heading to the stove. Grate the ginger, dice the chili peppers, chop the cilantro. Have the cheese at the ready, whether that means unwrapping a processed slice or grating a fresh block.
Whisk the eggs. Crack the eggs into a small bowl, whisk and set them aside.
Toast the bread. Make sure the bread or rolls that you are using are also ready for the eggs once they're cooked. Toasted and buttered, if that's what you prefer!
Sauté the veggies. First melt the butter in the pan, then add a little olive oil. Add in the fresh veggies. I like to saute the veggies in the butter and olive oil to remove the raw taste from them. You can use only olive oil to make it healthier but I love the flavor that butter provides, especially with eggs.
Add the eggs. Add the whisked eggs to the pans once the veggies are just slightly browned. Swirl the eggs around the pan to make sure they are spread evenly on the pan and then cover to cook. Cook for just a few minutes.
Finish & Enjoy. The last step is super quick: flip the omelette, add the cheese, cover again and turn off the heat. The residual heat will finish cooking the omelette and melt the cheese. After about a minute, fold the omelette to fit your bread, transfer the omelette to your bread and enjoy! (I like to add some ketchup or sweet chili sauce for a touch of sweetness to balance everything)
You might also like these other Indian inspired egg recipes:
Ginger Chilli Indian Omelette Sandwich
- ½ teaspoon fresh ginger grated
- 1-2 green chili peppers diced
- 1 teaspoon cilantro optional
- 1 tablespoon butter
- 1 teaspoon olive oil
- 1-3 large eggs
- cheese sliced
- salt & pepper as per taste
- bread hard rolls or toast work best
- ketchup or hot sauce optional, as needed
- In a small fry pan (with a cover), at medium heat, melt butter. Once butter is melted add olive and swirl around the pan to coat and combine the fats. Heat for a few seconds.
- Add grated ginger, diced chili peppers and chopped cilantro to the pan. Cook for about 30 seconds, taking care not to burn the veggies. In a small bowl, crack egg(s) and whisk.
- Once the ginger and chilis are slightly browned, add the whisked eggs to the pan. Swirl the pan to spread it evenly and cover to cook.
- After a 1 -3 minutes the egg omelette should be ready flip. Carefully flip with a spatula, add your cheese, cover and turn off the heat. The residual heat from the pan will cook the other side of the omelette and melt the cheese.
- Serve on toasted bread or hard roll or as is.