Bread Omelette + Watermelon Juice

Method

1. 1

   Blend 800 g cubed watermelon with juice of 1 lemon, ½ tsp black salt and a few mint leaves. Strain and chill.

2. 2

   Beat 6 eggs with chopped onion, tomato, green chili, coriander, salt and pepper.

3. 3

   Heat ½ tbsp butter in a non-stick pan, pour a quarter of the mix and swirl.

4. 4

   When edges set, place 2 bread slices side-by-side on the omelette and press gently.

5. 5

   Flip and cook 1 min so bread soaks the egg. Fold over and slide out.

6. 6

   Repeat for remaining batches. Serve hot with the watermelon juice.

Adapted from Hebbar's Kitchen – Bread Omelette