A staple IN EVERY BENGALI KITCHEN, THIS CLASSIC RECIPE IS A breakfast favorite. CREATIVE RENDITIONS are endless BY SIMPLY ADDING what you love. 

Serves: 4 people

Cook Time: 10 - 15 minutes

INGREDIENTS:

• 4 eggs

• 1 small thinly sliced onion

• 3 chopped green Thai chilis (lower the quantity of chilis if your spice tolerance is low)

• 1 tbsp of chopped cilantro

• ½ tsp of salt (adjust per your taste) 

• 2 tbsp of oil (Vegetable or Extra Virgin Olive oil, your choice!)

INSTRUCTIONS:

⋄ Step 1:

Add your thinly sliced onions, chopped green Thai chilis, chopped cilantro, and salt into a medium mixing bowl. 

Next, add and whisk your eggs, thoroughly mixing all ingredients together. 

⋄ Step 2:

Using a medium pan, add 2 tablespoons of oil under medium-high heat. Once the oil is hot, decrease the heat to medium-low. Low heat is crucial when making the omelette to prevent overcooking. 

⋄ Step 3:

Carefully add the egg mixture to the pan. Swirl your egg mixture around the pan to coat the pan evenly. Cook the egg mixture for 2 - 3 minutes (or until the omelette starts to set). Use a spatula to gently flip your "deem bhaji" and cook for an additional 2 - 3 minutes.

Use a spatula to take your Bengali omelette off of the pan and transfer to a serving plate.

Serve alone, as a wrap or with roti!

From our kitchen to yours, Bismillah.