Chapathi Omelette | An Easy Egg Paratha
Chapathi Omelette, technically an egg paratha is made with your favourite omelette and chapati or any flatbread for a quick breakfast or mid-day snack
Servings: 1 person
Calories: 320.51kcal
Ingredients
- 1 to 2 eggs
- 1 to 2 green chilli
- 1 tablespoon red onion finely diced
- 1 tablespoon finely diced red bell pepper or any veggies like carrot, tomato, zucchini, etc.
- 1 tablespoon Fresh coriander leaves or parsley
- salt and pepper to taste add less salt if using feta cheese
- feta cheese crumbled
- 1 chapathi or tortilla
- butter for frying omelette and bread
Instructions
- Grease the pan with ghee or butter and heat on a low flame.butter
- Add the omelette ingredients into a large bowl and whisk until there are no visible strands of egg.1 to 2 eggs, 1 to 2 green chilli, 1 tablespoon red onion, 1 tablespoon finely diced red bell pepper, 1 tablespoon Fresh coriander leaves, salt and pepper to taste
- Pour the egg mixture into the hot pan and spread it into a thin layer.
- Scatter the cheese over the omelette while the eggs are still raw.feta cheese
- Place the chapathi over this omelette and press down. The cheese and raw egg will adhere to the bread. Cover and cook so the omelette cooks and the bread warms up.1 chapathi
- Open and spread some ghee over the chapathi and then flip it.
- Let it get roasted for a few seconds and then fold the chapathi to encase the omelette inside. Flip a few times until crispy.
- Transfer to the cutting board, slice into two halves and serve hot.
Video
Notes
Use day-old or leftover chapati if you have it — it holds up better than fresh, which can go a little soggy under the egg.
Keep the pan on low at the start. A too-hot pan sets the egg before the chapati has a chance to bond with it properly.
No feta on hand? Grated cheddar or crumbled paneer both work fine.
Leftover omelette mixture keeps a day in the fridge — just give it a quick whisk before using.
Nutrition
Calories: 320.51kcal | Carbohydrates: 28.1g | Protein: 16.55g | Fat: 15.65g
