baked paratha omelette

baked paratha omeletteOne of the areas I get food inspiration from is social media.  The other day there was an IG story (very short clip) where this guy used paratha instead of puff pastry to make an Asian omelette.  I love South Asian food and it seems forever since we’ve had any.  For those not familiar with paratha, it’s a type of flaky, layered flatbread. I was intrigued to use this flatbread in the omelette.  You can, if you like, make your own paratha.  But, hardly worth the effort when it’s available in the frozen section of the supermarket.  The result?  The flatbread was crispy and yes, flaky.  I made this for lunch yesterday and my husband said he could eat this every day!  I think he liked it. 🙂

you will need

frozen paratha
1 small onion, sliced
2 eggs
cilantro, chopped
half bell pepper, sliced
cheese, grated (I used aged cheddar)
hot sauce (optional)


Preheat oven to 425f (220c). Allow paratha to thaw before using, but keep the dough cold (refrigerate until ready to use).  Grab a large sheet pan and line it with parchment paper.  In a bowl add onion, bell pepper, and cilantro.  Drizzle with olive oil and season with sea salt and freshly ground black pepper.  Toss to combine.  Divide the mixture evenly on the sheet pan. omelette Make sure there’s enough space between each nest to accommodate the paratha.  The brand I bought was 8 inches (20cm) wide.  Make a well in the center of each nest large enough to hold an egg.  Crack an egg over each nest and top with a splash (or two) of hot sauce. Grate cheese over top. Place the paratha over the nests and use a fork to pinch the edges down.  Brush with ghee or olive oil. Bake in the oven 15 to 20 minutes or until the paratha is golden.  Flip the omelette onto a plate and allow it to cool for a couple of minutes before digging in. 

the culinary chase’s note:

I will definitely make this one again! Next time I’ll use gruyère. Enjoy!