Omelette sandwich

Name: Omelette sandwich
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Sénégal
Ingredients: 4 small baguette-style rolls, 100 g each, 400 g total; 8 medium eggs; 150 g finely chopped onion; 100 g green bell pepper, finely diced; 20 ml oil: 10 ml for vegetables and 10 ml shared across four omelettes; ½ teaspoon salt and pepper, adjusted to taste

🥖 A small baguette filled with a fully set onion-and-pepper omelette, in the spirit of Dakar street sandwiches.

Ingredients

4 small baguette-style rolls, 100 g each, 400 g total
8 medium eggs
150 g finely chopped onion
100 g green bell pepper, finely diced
20 ml oil: 10 ml for vegetables and 10 ml shared across four omelettes
½ teaspoon salt and pepper, adjusted to taste

Preparation

Wash pepper, peel onion and finely chop both. Split rolls lengthwise, leaving one side attached.

Heat 10 ml oil in a nonstick pan. Soften onion and pepper about 8 minutes over medium heat, stirring. Reserve in a clean bowl.

Crack eggs individually into a small bowl to check shells, then beat with salt and pepper. Divide into four equal portions, about two eggs each.

Add a quarter vegetables to each egg portion. Prepare a clean plate and spatula and keep raw-egg utensils separate.

Share the remaining 10 ml oil between four cookings. Pour the first portion into the small warm pan, spread and cook gently about 2 minutes, covered if useful.

Fold or turn, then cook another minute or longer until set with no raw liquid, checking 72°C internally if using a probe. Repeat with remaining three portions, adjusting to thickness.

Put one omelette in each roll and serve each sandwich as ready. Optional fries, mayonnaise, ketchup or chili are not included.