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A simple yet flavorful omelette from Assam, made with finely chopped onions, green chilies, and coriander. The distinct pungent aroma of mustard oil makes this a unique and beloved breakfast staple.
For 2 servings
Prepare the Egg Mixture
Cook the First Omelette
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A simple yet flavorful omelette from Assam, made with finely chopped onions, green chilies, and coriander. The distinct pungent aroma of mustard oil makes this a unique and beloved breakfast staple.
This indian recipe takes 10 minutes to prepare and yields 2 servings. At 292.25 calories per serving with 13.81g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack.
Cook the Second Omelette and Serve
Add 2 tablespoons of finely chopped and deseeded tomatoes to the egg mixture for a tangy flavor. Note that this will increase the moisture content.
For extra heat, add a pinch of red chili powder or a few slices of Bhut Jolokia (Ghost Pepper), a famous chili from Assam, if you dare!
Incorporate other local herbs like finely chopped culantro (man dhania) for a different aromatic profile.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Mustard oil is rich in monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are beneficial for heart health.
The capsaicin in green chilies can provide a temporary boost to your metabolism, aiding in calorie burning.
Eggs are a good source of essential nutrients like Vitamin D, Vitamin B12, selenium, and choline, which are vital for brain health and bone strength.
Yes, it is quite healthy. It's a great source of high-quality protein from eggs, which is essential for muscle building and repair. The use of mustard oil provides healthy monounsaturated and polyunsaturated fats. The onions, chilies, and coriander also add vitamins and antioxidants.
One serving of Assamese Omelette (made with 2 eggs and 1 tbsp of oil) contains approximately 280-300 calories, depending on the size of the eggs and the exact amount of oil used.
Mustard oil is a staple in Assamese and Eastern Indian cooking. It imparts a unique, pungent, and slightly nutty flavor that is characteristic of the dish. Using another oil will not yield the authentic taste.
While mustard oil is highly recommended for authenticity, you can substitute it with any neutral vegetable oil or sunflower oil. However, the signature pungent flavor will be missing.
To reduce the spice level, you can decrease the number of green chilies used or remove the seeds and membranes from the chilies before chopping them, as that's where most of the heat is concentrated.
Traditionally, it is served as a side dish with a simple meal of steamed rice and dal (lentil soup). It also goes very well with roti, paratha, or toasted bread for a hearty breakfast or a quick meal.