There are some mornings… and let’s be honest, some afternoons and evenings too, where you just need something incredibly tasty, filling, and fast. Like, 10-minutes-fast. That’s where this amazing Bread Omelette Toast comes in to save the day! It’s not just toast with an omelette on the side. Nope. It’s a brilliant one-pan creation where the bread gets soaked in a savory, spiced egg mixture and then pan-fried to golden-brown perfection. It’s a game-changer for a quick breakfast or a satisfying snack.

Ingredients for this Bread Omelette Toast

2 large eggs
2 slices of your favorite bread (white, whole wheat, sourdough… they all work!)
2 tablespoons finely chopped red onion
2 tablespoons finely chopped tomato (I suggest de-seeding it to avoid extra moisture)
1 green chili, finely chopped (optional, but great for a little kick!)
1 tablespoon chopped fresh cilantro or parsley
A pinch of turmeric powder
Salt and freshly ground black pepper to taste
1 tablespoon of butter or oil for the pan
1 slice of cheese, like cheddar or provolone (totally optional, but highly recommended!)

Instructions

Alright, let’s get this deliciousness going. It comes together so quickly, you’ll be amazed.

Prep your mix: In a shallow bowl or a pie plate (something wide enough to dip your bread in), crack the two eggs. Add the chopped onion, tomato, green chili, and cilantro. Sprinkle in the turmeric, salt, and pepper.
Whisk it up: Grab a fork and whisk everything together until it’s well combined and a little frothy. Don’t overthink it!
Heat the pan: Place a non-stick skillet over medium heat and add your butter or oil. Let it get nice and hot, you should hear a gentle sizzle when a drop of egg hits it.
The dip: Take one slice of bread and dip it into the egg mixture. Let it soak for just a few seconds on each side. You want it coated, not completely waterlogged!
Time to cook: Gently place the egg-soaked bread onto the hot pan. Pour about half of the remaining veggie-egg mixture over and around the bread slice. Let it cook for about 2-3 minutes, until the bottom is golden brown and the egg is starting to set.
Flip it!: Carefully flip the bread omelette over. If you’re using cheese, now’s the time to place it on top so it gets all melty and wonderful. Cook for another 2-3 minutes until the other side is also golden brown.
Repeat and serve: Slide it onto a plate and repeat the process with the second slice of bread. I love to eat it hot, maybe folded in half like a sandwich, with a little ketchup on the side. So good!

Cook and Prep Times

Prep time: 5 minutes (mostly just chopping!)
Cook time: 5-7 minutes
Total Time: About 12 minutes

Nutritional Information

Please note: The following is an estimate and can vary based on the specific ingredients you use, like the type of bread or if you add cheese.

Calories: Approximately 350-450 kcal
Protein: 18g
Carbohydrates: 28g
Fat: 18g

Frequently Asked Questions

How do I keep my bread from getting soggy?

The trick is a quick dip, not a long bath. Just a few seconds per side is all you need to get the bread coated. Also, make sure your pan is properly pre-heated before the bread goes in. A hot pan immediately starts to cook the egg and toast the bread, creating a nice crust that prevents sogginess.

Can I add other vegetables to this recipe?

Of course! This recipe is your canvas. Finely chopped mushrooms, spinach (squeeze out the extra water first!), or bell peppers are all fantastic additions. The key is to chop everything small so it cooks through at the same rate as the egg. You could even add some pre-cooked crumbled bacon or sausage. Go for it!

What kind of cheese works best?

You can’t really go wrong here. A classic sharp cheddar gives a great flavor. Mozzarella will give you that epic cheese-pull that we all love. Even a simple slice of American cheese melts beautifully and gives it that comforting, nostalgic taste. Use whatever you have and love!