Name: Haahor Koni Omlet
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: indian
Ingredients: 4 count Duck Eggs; 70 g Onion (finely chopped); 2 count Green Chilies (finely chopped, adjust to taste); 2 tbsp Coriander Leaves (freshly chopped); 0.25 tsp Turmeric Powder; 0.5 tsp Salt (or to taste); 2 tbsp Mustard Oil (for frying)

Popularity

1.0

A protein-packed and energy-giving Assamese duck egg omelette – quick to make and homestyle delicious!

Nutrition per Serving

417

Calories

19g

Protein

10g

Carbs

34g

Fat

Recipes in this Meal

1. Haahor Koni Omlet

A classic Assamese breakfast, this omelette features rich, creamy duck eggs whisked with fiery green chilies and fresh cilantro. Cooked in pungent mustard oil, it offers a uniquely robust flavor that's both simple and deeply satisfying.

Prep5 min

Cook10 min

Servings2

Serving size: 1 serving

417cal

19gprotein

10gcarbs

34g

Ingredients

4 count Duck Eggs
70 g Onion (finely chopped)
2 count Green Chilies (finely chopped, adjust to taste)
2 tbsp Coriander Leaves (freshly chopped)
0.25 tsp Turmeric Powder
0.5 tsp Salt (or to taste)
2 tbsp Mustard Oil (for frying)

Instructions

1
Prepare the Egg Mixture
- In a medium-sized bowl, crack the 4 duck eggs.
- Add the finely chopped onion, green chilies, coriander leaves, turmeric powder, and salt.

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About Haahor Koni Omlet

A protein-packed and energy-giving Assamese duck egg omelette – quick to make and homestyle delicious!

This assamese dish is perfect for snack. With 416.85 calories and 19.34g of protein per serving, it's a nutritious choice for your meal plan.

fat

Using a whisk or fork, beat the mixture vigorously for 1-2 minutes. This incorporates air and ensures a light, fluffy omelette.

Heat the Pan and Oil

Place a non-stick skillet or a well-seasoned cast-iron pan over medium-high heat.
Add 1 tablespoon of mustard oil. Heat it until it becomes very hot and you see faint smoke rising. This step is crucial to mellow the oil's pungent flavor.

Cook the First Omelette

Carefully pour half of the whisked egg mixture into the hot pan. Swirl the pan gently to spread the mixture into an even circle.
Cook for 2-3 minutes, until the edges begin to set and the bottom is golden brown.
Using a spatula, carefully flip the omelette and cook for another 1-2 minutes until fully cooked through.
Fold the omelette in half and slide it onto a serving plate.

Cook the Second Omelette and Serve

Add the remaining 1 tablespoon of mustard oil to the pan and heat it.
Pour in the rest of the egg mixture and repeat the cooking process to make the second omelette.
Serve the Haahor Koni Omlet immediately while hot, paired with roti, paratha, or a side of plain rice and dal.

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