Brown Bread Omelette#AlphabetChallenge

Bread Omelet is a very popular street food. This makes a good and healthy breakfast or filling meal too. This is quick and easy to prepare. 

Ingredients 
4 Eggs
2 Medium Onions - finely chopped
Turmeric powder-1/2 tsp
2 Green Chillies -finely chopped or according to taste
2 Tablespoons  Coriander leaves - finely chopped
Salt to taste
Oil as required 
4 Brown Bread slices

Method

Toast the bread slices lightly and keep aside
Add the onions, turmeric, salt, green chillies and coriander leaves in a bowl, mix well. 

In a another bowl break an egg and whisk it lightly, add to it a tablespoon or two of the onion mixture and mix it all up.

Heat oil in a non stick frying pan, over medium flame. Pour a little of this egg mixture on the pan, in small circle 

place the toasted bread in the center, with a spatula fold the edges of the omelet around the bread on top of the bread 

again spread the egg mixture on top and let it cook it on low flame for 3 minutes,until the base of the omelet is lightly browned. 

Carefully flip over the omelet,press it down lightly with the spatula and cook this side too till done and browned. 

Remove this on to a plate and continue making omelets with rest of the mixture.

When done cut each slice into triangle drizzle tomato ketchup. Enjoy the yummy and delicious bread omelette!

Labels : Egg, Omelette, Brown Bread, Breakfast, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "B" 

• Food Lust People Love: Baby Cos Peach Salad with Blue Cheese Dressing 
• Mayuri’s Jikoni: Bateta Ringad Nu Shaak 
• A Day in the Life on the Farm: Beef and Noodles 
• Magical Ingredients: Beet and Cheese Rolls 
• Karen’s Kitchen Stories: Black Bean Salad with Corn, Avocados, Tomatoes, and Red Onions 
• Blogghetti: Broccoli and Swiss Cheese Stuffed Chicken Breasts
• Sneha’s Recipe: Brown Bread Omelette 
• Jolene’s Recipe Journal: Brown Sugar Banana Bread 
• A Messy Kitchen: Creamy Broccoli Soup 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Small-Batch Blue Cheese Dip with Dried Herbs

Soft Bread Rolls For Soup#BreadBakers

These soft and buttery, these fresh bread rolls are perfect for soup. They’re pillow-soft, most delicious & have a buttery texture. Your family will demand you bake them on repeat.

Cup Measurement = 250Ml Cup
Ingredients
2½ Cups All Purpose Flour
30 Grams Salted Butter
1 Egg
125 Ml Milk
½ Teaspoon Salt
3 Tablespoons Sugar
12 Grams Instant Yeast

For The Topping

1 Egg Yolk mixed with a tablespoon milk or water

Sesame Seeds - as required 

Method
Prepare The Dough

Add all of the ingredients(milk, sugar, yeast, egg, butter, salt and flour) into a bowl and mix them them together to form a shaggy mass of dough. Take this dough on to work surface and knead the dough until it is very soft, smooth and elastic. 

Grease a bowl with oil and place the dough in it, cover and let it rise till double in volume.

Once the dough is risen, punch the dough and flatten it into a round circle. Divide the dough into equal 8 pieces.

Roll each into shape of a round ball.

Place them in a oiled baking tray.

Cover and let them sit and rise in a warm environment until they are double in size.

After the dough balls double in size. Brush the rolls with egg and sprinkle sesame seeds on each roll.

Bake at 200°C preheated oven for 14 - 15 minutes.

When they are baked brush the with butter and place them on a cooling rack to cool.

Perfectly baked soft and buttery rolls for soup.

Cut the rolls in the center and place a cube of butter. Serve with a hot bowl of soup.. Enjoy!!
My Notes

These soft dinner rolls can be stored at room temperature in a zip lock bag or airtight container. They will last for 1-2 days. If you want to keep them fresh longer, you can also place them in the freezer for up to 2 months.

Labels: Bread, Bread Bakers, Egg, Rolls 

                

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

This month's Bread Baker's theme is Breads To Pair With Soup.

• Artisan Bread Bowls from Food Lust People Love
• Brazilian Cheese Bread from Passion Kneaded
• How to Make a Crusty French Baguette from The Wimpy Vegetarian
• No Knead Bread from Making Miracles
• Pao de Milho from A Messy Kitchen
• Skillet Corn Bread from A Day in the Life on the Farm
• Soft Bread Rolls for Soup from Sneha's Recipe
• Sourdough Breadsticks from Zesty South Indian Kitchen
• Whole Wheat Rolls for Soups and Sandwiches from Karen's Kitchen Stories  

Keto Cottage Cheese Pizza#SundayFunday

This Keto Cottage Cheese Pizza Crust is quick to make, just add all the ingredients in a blender jar. Pour this on a parchment line tray and bake, a delicious thin crust pizza is ready. This is a complete meal.
Serves 2
Ingredients
1 Cup Cottage Cheese
2 Eggs
1 Teaspoon Italian seasoning - optional
For the Topping
3 Tablespoons Homemade Keto Tomato Sauce
Pizza Cheese
Pepperoni Slices
Pizza Seasonings
Basil Leaves - optional
Method

Blend all ingredients and pour it on a parchment lined tray make a round circle with a back of a spoon. Bake in a pre heated oven @180°C for about 20 minutes or until the edges are beginning to brown and turn crispy.. The baking time depends on the moisture content in the cottage cheese and also the thickness. 

Spread the keto tomato sauce over the flatbread, 

Add the pepperoni slices and pizza cheese , basil leaves on top. Bake for 5-10 minutes until the cheese has melted.

Enjoy!!

Labels: Cottage Cheese, Pizza, Keto, Low Carb, Sunday Funday, Egg, Main course

For Sunday Funday, we are sharing Pizza recipes 

• A Day in the Life on the Farm: Cheeseburger Pizza 
• Sneha's Recipe: Keto Cottage Cheese Pizza 
• Food Lust People Love: Leftover Pizza Pizza Salad 
• Sids Sea Palm Cooking: Pizza Dip 
• Karen's Kitchen Stories: Potato and Rosemary Pizza 
• Mayuri's Jikoni: Puff Pastry Pizza Pockets 
•  Amy's Cooking Adventures: Roasted Garlic Alfredo Pizza 
• Culinary Cam: The Elusive, Enjoyable Gluten-Free Pizza 
• Sizzling Tastebuds: Turkish Pide

Anday Aur Subzi Pulao#AlphabetChallenge

This Anday Aur Subzi Pulao / Egg & Vegetable Pulao is quick and easy to make. I have made this in the pressure cooker. It's  a complete meal or what you could say, a One Dish Meal. Healthy and filling with all the required nutrients.

Ingredients

2 Cups Rice - washed and soaked for at least 30 minutes
1 Tablespoon Garlic Paste - mixed with 2 tablespoons water
2 Medium Onions - chopped
1 Large Capsicum - sliced
1 Cup French Beans -chopped
2 Potatoes - cubed
2 Carrots- cubed
1½ Teaspoon Red Chili Powder or according to taste
2 Green Chilies -slit or cut into big pieces
2 Tomatoes - chopped
4 Eggs 
½ Teaspoon Salt or to taste
2 Veg Soup Cubes
1/3 Cup Oil
1 Tablespoon Desi Ghee
Whole Spice Mix
2 Green Cardamoms
1 Brown Cardamom
4 Cloves
5 Black Peppercorns
1 Bay Leaf
1 Cinnamon Stick 

Method

Heat oil and ghee in a pressure pan add garlic paste, sauté till it dries then add the onion fry till light golden. Add whole spices with chopped tomatoes, salt, soup cube, chilly powder and green chilies, fry for a minute. Add all the chopped vegetables, sauté for 2 minutes. 

Then add in the soaked and drained rice. Fry the rice for 2 minutes. Add 3 cups water, bringing it to rolling boil. Give it a light stir, place the eggs to top.  Cover with the pressure cooker lid, on high flame take 2 whistles. Switch off the flame, keep it covered till the cooker has cooled down or when ready to serve. Remove the shell of the eggs, cut them.   Serve hot with garnished with eggs.

Labels: Rice, Vegetables, Egg, Healthy, Pressure Cooker, One Dish Meal, One Pan Dinners, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "A" 

• Food Lust People Love: Ají de Cerdo - Peruvian Pork Stew 
• Mayuri’s Jikoni: Aloo Bhaji & Poori 
• A Messy Kitchen: Amygdalopita
• Sneha’s Recipe: Anday Aur Subzi Pulao
• A Day in the Life on the Farm: Apple Crumb Pie 
• Blogghetti: Apple Pork Chops 
• Jolene’s Recipe Journal: Arancini
• Karen’s Kitchen Stories: Argentine-Style Burgers with Chimichurri Sauce 
• Magical Ingredients: Artichoke Spinach Rolls
• Culinary Cam: Atchara: A Pickle from My People…and My Grandmother 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Homemade Apple & Whiskey Barbecue Sauce 
• Palatable Pastime: Magic Pan Orange and Almond Salad 

Protein Packed Winter Veggies & Fruit Salad#SundayFunday

This Protein Packed Salad is a satisfying meal or side dish that has winter veggies, fruit, eggs and cashews for crunch. This salad is so filling, nutritious, gives you energy and a feeling of fullness. In this salad you can add beans, legumes, meats, fish, tofu or cottage cheese to make. 

Ingredients 
1 Apple - finely chopped 
1 Pear - finely chopped 
1 Small Carrot - finely chopped 
1 Cucumber - finely chopped 
1/3 Cup Pomegranate Kernels 
1 Cup Chopped Romain Lettuce 
1 Cup Chopped Butter Head Lettuce 
2 Tablespoons Chopped Parsley 
2 Boiled Eggs - chopped 
15 Salted Cashew nuts - optional 
For The Dressing 
Juice Of half Lemon 
2 Tablespoons Mayonnaise 
2 Tablespoons Hot & Sweet Sauce
1 Tablespoon Olive Oil 
1 Teaspoon Dried Fruit Honey 
Salt & Pepper powder to taste
Method

Place all the dressing ingredients in a small glass jar shake it well.
Mix all the salad ingredients in a large bowl keep it to chill in the refrigerator. 
Just before serving pour the dressing and Enjoy!!

Labels: Apple, Pears, Carrot, Cucumber, Pomegranate, Lettuce, Egg, Parsley, Cashewnuts, Salad, Sunday Funday, Honey, Side Dish

• A Day in the Life on the Farm: Arugula and Pear Salad 
• Culinary Cam: Brûléed Posset-Filled Pears 
• Sid's Sea Palm Cooking: Gluten free Frangipane Pear Tarts 
• Karen's Kitchen Stories: Pear and Cherry Sourdough Bread 
• Food Lust People Love: Pear Crisps 
• Sneha's Recipe: Protein Packed Winter Veggies & Fruit Salad 
• Amy's Cooking Adventures: Roasted Pear & Beet Salad 

Keto Salami & Egg Cups#SundayFunday

An easy keto one net carbs per serving for breakfast or brunch, can be meal prepped in minutes! Keto egg cups are a perfect egg muffin replacement. Salami and eggs - such a great combination, and these tasty cups are so much fun to make and eat! What I like about these egg cups that you can have fun with the toppings.

Just add whatever you like to spice up these muffins. They are so fun to make and then enjoy!! They're delicious, filling, festive and pretty.

Ingredients
Olive Oil spray
Salami slices
10 Eggs
Salt & Black pepper to taste
Optional Garnish
Chorizo slices
Sliced Black Olives
Fresh Basil
Pinch red pepper flakes
Pinch dried parsley
Shredded Cheddar Cheese
Method
Preheat the oven to 180°C. 

Lightly grease the bottom and sides of a muffin pan with olive oil and place them on a baking sheet.
Place one salami slice on the bottom of each ramekin, then arrange more slices around the sides, overlapping. 

This will be the salami "cup" that holds the eggs. Add a little shredded cheese at the bottom. Break an egg into each "cup." 

Season the cups with salt, pepper. 

Sprinkle a little cheese on top, garnish with olives, basil leaves.
Bake until the whites are set, about 20 minutes. Gently run a knife around the edges of each cup. Slide a spoon underneath each egg to release it. 

Serve immediately.
My Notes 
This is one of those recipes where it's best to make only as many as you think you'll be able to eat right away. However, if you end up with leftovers, you can keep them in the fridge in a sealed container for up to two days. Reheat them in the microwave or enjoy them cold. I don't recommend freezing the leftovers.

Labels: Muffins, Breakfast, Black Olives, Egg, Salami, Keto, Basil, Low Carb, Sunday Funday

• Blue Cheese Spinach Fig Tarts by Food Lust People Love
• Cheese Muffuletta (Vegetarian) by Palatable Pastime
• Chicken Fajita Foil Packets by A Day in the Life on the Farm
• Heirloom Tomato & Whipped Feta Sourdough Sandwich by Our Good Life
• Keto Salami & Egg Cups by Sneha's Recipe
• Muddy Buddy Marshmallow Brownies by Amy's Cooking Adventures
• Pesto Pasta Salad by Mayuri's Jikoni
• Quick Pork Liver Pâté by Karen's Kitchen Stories

Keto Spiced Omelette Waffles#SundayFunday

I given a little twist to everyone's favorite omelette with these Spiced Omelette Waffles! These are wonderful light, fluffy and net omelette. Kid will love this, not oily. Though I have said spiced but add the spices according to your taste. We enjoyed this for our dinner. Have this garlic bread and make a perfect meal or a breakfast or a lazy Sunday brunch. 

Make 6 waffles
Ingredients 
4 Large Eggs
¼ Cup Milk 

2 Tablespoons Onion - finely chopped
2 Tablespoons Capsicum - finely chopped 

2 Tablespoons Red Capsicum - finely chopped
1 Small Tomato - de seeded and finely chopped
1 Tablespoon Finely Chopped Coriander Leaves 

½ Teaspoon Red Chili powder

½ Teaspoon Cumin powder 

½ Teaspoon Coriander powder
¼ Teaspoon Turmeric powder
Salt to taste
Butter as required
Method 

Break the eggs, add milk, red chilly powder, cumin powder, coriander powder, turmeric powder, salt to taste and give it a nice whisk. Add the onions, tomatoes and capsicum. Preheat the waffle maker. Brush it with butter. 

Slowly pour the whisked egg mixture into the waffle maker, just enough so that it fills up. 

Close the waffle maker and let it cook till done and risen and golden brown. 

Slowly lift the egg waffles and serve.  

Labels: Egg, Omelette, Waffles, Sunday Funday, Keto

For Sunday Funday we are celebrating "National Waffle Day", check other recipes.

• Apple Cinnamon Waffles from Mayuri's Jikoni
• Bacon Cheddar Spinach Waffles from Food Lust People Love
• Gingerbread Waffles from Karen's Kitchen Stories
• Gluten Free Waffles with Poached Pears in Balsamic Reduction from Sid's Sea Palm Cooking
• Keto Spiced Omelette Waffles from Sneha's Recipe 
• Oatmeal Waffles from A Day in the Life on the Farm
• Protein Waffles from Our Good Life
• Waffle Cupcakes from Amy's Cooking Adventures 

Keto Chinese Steamed Buns#BreadBakers

If you are on Keto and longing for Chinese steamed buns ,then these are for you which are not only gluten free, but pillow-soft, delicious and will go well with any Asian food. You can also make a sandwich with whatever filling you want. 

These also freeze very well. If you want them sweet, then you can increase the sweetener in the batter. I enjoyed them as a savory sandwich and also make these to enjoy with gravy instead of rice. These do not have an egg taste or flavor. To cut that flavor, have added a teaspoon of apple cider vinegar. Do try these they are soo..oo.. good!

Ingredients
½ Cup Almond Flour
⅛ Teaspoon Stevia powder
1 Teaspoon Baking powder
⅛ Teaspoon Salt
4 Large Eggs
1 Tablespoon Mayonnaise
1 Teaspoon Apple Cider Vinegar
Method

Mix all dry ingredients together and mix well then add the eggs and mayonnaise mix till combined.

Place a 2 tablespoons of batter in each silicone mold and steam it for 10 minutes on high flame or on a water bath in the oven 180°C for 13 minutes. 

Cool  & unmold.

Slice and  make sandwiches with the filling of your choice 

or dunk them in any gravy.
My Notes

I used an aluminum cupcake tin and they didn't stick at all. I used steel plates to make large ones, but batter did stick to the bottom. Make them in silicon mold or place a greased parchment paper before adding the batter to the steel plates.

Labels: Egg, Almond Flour, Chinese, Steamed, Asian Cuisine, Breads, Bread Bakers, Keto, Low Carb 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
We take turns hosting each month and choosing the theme/ingredient.
This month’s theme is Steamed Breads.

• Bao Buns from Passion Kneaded
• Dessert Bao (Chocolate Steamed Buns) from A Messy Kitchen
• Keto Chinese Steamed Buns from Sneha's Recipe
• Paczki na Parze (Polish Steamed Donuts) from A Day in the Life on the Farm
• Sausage, Egg, and Cheese Buns {Sheng Jian Bao) from Karen's Kitchen Stories
• Steamed Cranberry Pecan Honey Bread from Food Lust People Love