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A quintessential Bengali comfort food, this fluffy omelette is packed with finely chopped onions, spicy green chilies, and fresh coriander. A perfect quick breakfast or simple side for a rice and dal meal.
Prepare the Egg Mixture
Cook the First Omelette
Cook the Second Omelette and Serve
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A quintessential Bengali comfort food, this fluffy omelette is packed with finely chopped onions, spicy green chilies, and fresh coriander. A perfect quick breakfast or simple side for a rice and dal meal.
This bengali recipe takes 15 minutes to prepare and yields 2 servings. At 300.73 calories per serving with 13.64g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or side.
Add 2-3 tablespoons of finely chopped tomatoes (deseeded) to the egg mixture for a tangy flavor.
For a subtle nutty flavor and texture, add 1 teaspoon of posto (white poppy seeds) to the egg batter.
Sprinkle a little grated cheddar or mozzarella cheese over the omelette just before folding for a cheesy twist.
Add a pinch of 'kalo jeere' (nigella seeds) to the hot oil before pouring the egg mixture for an extra layer of aroma.
Eggs are a complete protein source, providing all essential amino acids necessary for muscle repair, growth, and overall body function.
The capsaicin in green chilies can provide a temporary boost to your metabolism. Additionally, the high protein content from eggs has a greater thermic effect of food, meaning your body burns more calories digesting it.
Onions, coriander, and turmeric powder are packed with antioxidants like quercetin and curcumin, which help combat oxidative stress and reduce inflammation in the body.
One serving of Dimer Omelette, which is one omelette made from two eggs, contains approximately 280-300 calories. The exact count can vary based on the size of the eggs and the amount of oil absorbed.
Yes, it can be a healthy dish. It is an excellent source of high-quality protein from eggs. The use of mustard oil, onions, and chilies also adds beneficial compounds. To make it healthier, you can reduce the amount of oil used for frying.
The primary difference lies in the use of mustard oil, which imparts a unique pungent flavor and aroma. The classic combination of finely chopped raw onion, green chilies, and fresh coriander is also characteristic of the Bengali style.
You can, but it will lack the authentic Bengali taste. If you must substitute, use a neutral vegetable oil like sunflower or canola oil. Ghee is also a flavorful alternative.
Use a non-stick skillet and ensure the oil is properly heated before you pour in the egg mixture. The oil should be shimmering but not smoking.