Instant Eggless Tomato Omelette Recipe

2 tomato omelette with chutney in the background

Instant Eggless Tomato Omelette Recipe

Tomato Omelette is a popular Indian breakfast. It's healthy, eggless, vegan and gluten free. This instant Indian frittata is made with chickpea flour and tomato.

Course Breakfast, Snack

Cuisine Indian

Prep Time 10

Cook Time 5

Total Time 15

Servings omelets

Calories 73.56kcal

Author Priya Lakshminarayan

Equipment

Ingredients

1 cup chickpea flour
2 tablespoon semolina/rawa
2 tablespoon rice flour
½ teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon chilly powder
1 teaspoon cumin powder
1 teaspoon cumin seeds
½ cup onion finely chopped
⅓ cup cilantro finely chopped
2 green chillies minced
½ cup bell pepper finely chopped
½ cup shredded cabbage optional
½ cup spinach finely chopped
1 cup tomato puree
salt
1.5 cups water
½ teaspoon ajwain or carom seeds optional
½ teaspoon baking soda optional
oil for making the omelet
2-3 tablespoon shredded vegan cheese optional

Instructions

In a mixing bowl add chickpea flour, rice flour, and semolina.
Then add cumin seeds, ajwain (if adding) turmeric powder, coriander powder, cumin powder, and chilly powder.
Next, add chopped onions, minced green chillies, cilantro and salt.
Also add shredded cabbage, chopped bell pepper, and chopped spinach to the bowl.
Add tomato puree to the mixing bowl.
Mix using a whisk and give it a pancake batter consistency by adding enough water. Let this batter rest for 5-10 minutes.
Add baking soda and a tablespoon of water on top. Once it bubbles, mix it into the batter.
Heat a pancake pan and pour a spoonful of batter over it. The pan should sizzle when you pour the batter. Spread the batter to cover the pan. Drizzle oil on all sides. Do not flip to the other side in a rush. Keep the flame low to medium. Once the edges loosen up, flip and continue to cook. Cook each side evenly it for 2-3 minutes. Then take the pancake off the pan.

Nutrition