Tomato Omelette Recipe
User Reviews
4.9
Tomato Omelette Recipe
Description
This recipe uses gram flour (besan) combined with chopped tomatoes, onions, ginger, and green chili to create a spiced batter accented by coriander leaves and a blend of ground spices including turmeric, red chili, garam masala, asafoetida, baking powder, and optional black salt. Water adjusts the batter to a pouring but medium-thick consistency.
The omelette mixture is cooked on a well-seasoned skillet or tawa with oil or ghee on low to medium-low heat to develop a crispy exterior while maintaining a soft center. The balance of spices and fresh ingredients delivers a fragrant, mildly spicy flavor. It can be enjoyed plain or optionally stuffed with sautéed mushrooms, tofu, cheese, or added vegetables for more substance.
These omelettes serve well for breakfast or a light meal with variations such as nutritional yeast, flax meal, or different flours to alter taste or texture. Cooking on cast iron helps prevent sticking and promotes crispness. Adjust the batter thickness and oil amount for desired results.
Ingredients
- 1 cup gram flour (besan) or swap with 1 cup of chickpea flour
- 1 cup tomato or 2 medium-sized tomatoes, finely chopped
- ⅓ cup onion or 1 medium-sized onion, finely chopped
- 1 teaspoon ginger or 1 inch ginger, finely chopped
- 1 teaspoon green chili or 1 green chilli or ½ teaspoon chopped serrano peppers, finely chopped
- 3 tablespoons Coriander leaves cilantro, finely chopped
- ¼ teaspoon turmeric powder - optional
- ¼ teaspoon red chili powder or cayenne pepper
- 1 pinch asafoetida (hing)- optional, skip to make gluten-free
- 1 pinch garam masala
- ¼ teaspoon baking powder - optional
- ⅛ teaspoon black salt - optional
- salt as required
- 1 cup water or add as required
- 2 to 3 tablespoons neutral cooking oil or as required, generic cooking oil
Instructions
Making omelette mixture
- Finely chop tomatoes, onions, green chilli and ginger. Also chop the coriander leaves.
- In a mixing bowl take gram flour, finely chopped onions, tomatoes, ginger and green chilies. Add the chopped coriander leaves.
- Then add the ground spices - asafoetida (hing), turmeric powder, red chili powder, garam masala powder, black salt and salt as required. Add baking powder
- Add water and with a wired whisk begin to mix everything. The batter has to be of medium consistency and without any lumps.
- Mix and stir well to make a medium consistency flowing batter. Depending on the quality and texture of gram flour, you can add more or less water as needed.
Making tomato omelette
- Heat a skillet, frying pan or a tawa. Spread 2 to 3 teaspoons oil on the skillet. Keep the heat to a low or medium-low.
- With a large spoon pour the batter on the pan.
- Spread it lightly with the back of the spoon. But do not spread too much.
- You can even rotate and tilt the pan.
- Drizzle ½ to 1 teaspoon oil on the edges and on top of the omelette.
- When the base is golden and crisp, flip and cook the second side.
- Cook the second side until you see some golden or lightly caramelized spots on the veggies.
- Flip again if needed and cook until both the sides are crispy and golden. Make remaining omelets with batter.
- Serve eggless tomato omelette with bread or buns or dinner rolls with a side of dipping sauces like tomato ketchup, coriander chutney or mint chutney.
Notes
- Use a well-seasoned cast iron skillet or tawa and sufficient oil or ghee for a crispy texture and to prevent sticking.
- Maintain a medium-flowing batter consistency by adding water or more gram flour as needed.
- Include additional vegetables like grated carrots, spinach, or zucchini, but adjust water accordingly.
- Enhance flavor by adding nutritional yeast or ground flax meal to the batter if desired.
- For a filling option, stuff the omelette with sautéed mushrooms, paneer, cheddar cheese, or tofu.
- Black salt adds a subtle sulfur-like note reminiscent of eggs but is optional and can be omitted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 28g | 9% |
| Protein | 10g | 20% |
| Fat | 22g | 34% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 16g | 80% |
| Sodium | 435mg | 18% |
| Potassium | 530mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 508IU | 10% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 9mg | 10% |
| Vitamin E | 8mg | |
| Vitamin K | 10µg | |
| Calcium | 48mg | 5% |
| Vitamin B9 (Folate) | 186µg | |
| Iron | 2mg | 11% |
| Magnesium | 76mg | 19% |
| Phosphorus | 169mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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