Dimer Omelette
A simple Bengali-style egg omelette with onion, green chili, and fresh coriander. It cooks up soft in the middle with lightly crisp edges, making it a quick, everyday side for toast, roti, or a rice-based meal.
For 4 servings
- prep · ~3 min
Chop the vegetables.
Finely chop the onion, green chili, and coriander leaves so they mix evenly into the eggs.
- mix · ~3 min
Beat the eggs with the seasonings.
1.Crack the eggs into a bowl.2.Add salt, black pepper, and turmeric powder.3.Beat well until the yolks and whites are fully combined and slightly frothy.4.Mix in the chopped onion, green chili, and coriander leaves.TIPBeating the eggs until slightly frothy gives the omelette a lighter texture. - fry · ~3 min
Cook the first omelette.
1.Heat 1 tsp oil in a small pan over medium heat.2.Pour in half the egg mixture and spread it gently.3.Cook until the base sets and the edges turn light golden, about 2 minutes.4.Flip carefully and cook the other side for 1 minute more until just set.TIPKeep the heat medium so the onion softens and the eggs do not brown too fast. - fry · ~3 min
Cook the second omelette.
Add the remaining 1 tsp oil to the pan and cook the rest of the egg mixture the same way until soft and lightly golden on both sides.
- serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Chop the onion very fine so it softens in the short cooking time and doesn't tear the omelette when flipping.
- 2Beat the eggs until lightly frothy before adding the vegetables for a softer, less dense dimer omelette.
- 3Let the pan get properly hot before pouring, then keep the heat at medium so the bottom colors without turning rubbery.
- 4If your onion releases water, pat it dry before mixing into the eggs to avoid a watery center.
- 5Use a smaller pan for each half of the mixture so the omelette stays thick and soft in the middle.
- 6Flip when the top still looks slightly moist but the edges are set; it will finish cooking in about a minute.
- 7This omelette is best eaten right away, but leftovers can be tucked into paratha or buttered toast the next morning.
Adapt it for your goals.
Low-oil
Cook in a good nonstick pan with just a light brushing of oil if you want the same Bengali-style omelette with less greasiness.
high proteinHigh-protein
Make three smaller omelettes instead of two for a thicker, more filling result that works well as a protein-rich breakfast.
spicierSpicier
Add an extra green chili or a pinch more black pepper for a sharper heat that pairs especially well with toast or roti.
vegetable loadedVegetable-loaded
Add a small amount of finely chopped tomato or capsicum for more texture, but keep the pieces tiny so the omelette still sets properly.
Why this is on our healthy list.
Protein-Rich Eggs
Eggs make this omelette satisfying and help provide quality protein for a filling breakfast or light meal.
Herb and Chili Freshness
Coriander leaves and green chili add freshness and plant compounds without needing heavy sauces or rich additions.
Moderate Ingredient List
With simple ingredients and a small amount of oil, this dish stays light while still feeling hearty and flavorful.
Frequently asked questions
Usually the onion was chopped too coarsely or released too much moisture. Chop it very fine and cook the omelette over medium heat until just set.
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