Bun Omelette, true to it's name, is a soft bread roll smothered in butter and stuffed with the most delicious, spicy, omelette ever. It's a common street snack in Northern India (although not the most hygienic!) and was a sporadic late night treat for us when my brother & I were home for the holidays from boarding school. This is my [healthier] version with spring veggies & egg whites. —Shuchi
Beat the egg whites lightly with a pinch of salt, pepper, and milk. Keep aside
Heat oil in a non-stick frying pan. Once hot, add the chilies, tomatoes & onions, with a pinch of salt. Cook till the onions are translucent and the tomatoes are soft enough to crush. Stir in all the dry spices, and cook for a quick few seconds. Add the spinach & cilantro, and cook till the leaves wilt.
Add the beaten egg white, stir a little and then let it set. Sprinkle the grated cheese on top (if using) and let the egg cook completely on medium-low heat.
Once done, fold it in half, and then half again, so as to form a triangle. If you can, flip it over to brown the other side. And it really doesn't matter if the omelette looks imperfect or breaks - the taste is all in there trust me. Remove from heat.
Cut the buns in half. Butter them (generously?) and put face down on the same pan you cooked the egg. Lightly toast each half, and then remove from heat.
Add a teaspoon of cilantro chutney on one half, followed by the omelette, and close with the other half. Cut into half and enjoy hot with a cup of steaming masala chai!