Tomato omelet recipe with step-by-step photos – here is one delicious omelet that does not have eggs in it. This vegetarian omelet is made with gram flour (besan or chickpea flour), tomatoes, onions, and Indian herbs & spices. A low-fat, gluten-free, and vegan dish.

Tomato omelet gets done in a jiffy and with some homemade brown bread or ready-made bread, one gets a healthy as well as nutritious breakfast. This tomato omelet is a savior when I am too busy or lazy for the morning breakfasts. There are a few more similar recipes which you can make at times like:

• Besan cheela
• Adai dosa
• Moong dal cheela
• Pesarattu dosa

The tomatoes lend their faint umami flavor and along with the gram flour, you get a warm & spiced omelet. here gram flour (besan) is used as a base along with the regular Indian herbs & spices.

It is best served hot with some toasted brown or white bread accompanied with a side coriander chutney or mint chutney or homemade tomato sauce.

The tomato omelet makes for a good breakfast or brunch. you can also make sandwiches with them. In India, we have a club sandwich that has this omelet served between slices along with the other stuffings. It’s truly good and very filling. They usually serve the club sandwich this way in restaurants here.

How to make tomato omelette

1. Finely chop the onion, tomatoes, green chili, and ginger. Also, chop the coriander leaves. Measure and keep all the ingredients ready for making the tomato omelets.

2. In a big bowl or vessel – take 1 cup besan (gram flour or chickpea flour), 1 medium-sized onion (finely chopped), and 2 medium-sized tomatoes (finely chopped).

3. Next add ½ inch finely chopped ginger, ¼ or ½ cup finely chopped coriander leaves, and 1 finely chopped green chili. Do chop all the ingredients finely. If chopped even in slightly larger pieces it becomes difficult to spread the omelet in the pan.

4. Add 1 pinch asafoetida (hing), ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder, 1 pinch garam masala, and salt as required.

5. Add ½ cup water first. With a wired whisk begin to mix everything. The batter has to be of medium consistency.

6. Mix and stir well. I used a wired whisk but you can also mix with a spoon.

7. If the batter is too thin then add some gram flour and if the batter is too thick then dilute with little water. I used about ½ cup of water. Depending on the quality and texture of besan, the addition of water will be more or less.

Making tomato omelet

8. Heat a Tawa or a flat pan on a low flame. Smear some oil, about 1 teaspoon on the pan.

9. Once the pan is hot reduce the flame. Then with a large spoon pour the batter on the pan.

10. Spread it gently with the back of the spoon. the technique is like the way we make Pancakes. you can even rotate and tilt the pan.

11. Add some oil drops on the edges & top of the tomato omelet.

12. Let one side of the omelet cook.

13. Then flip and cook the other side.

14. Cook the omelet till both sides are cooked and golden.

15. Remove it on a serving plate. Make all the veg omelet in the same manner with the leftover batter.

16. Serve eggless tomato omelet warm with toasted brown bread or whole wheat bread or pav and some coriander chutney or tomato sauce or mint chutney.

Eggless Vegetable Omelet

A vegan vegetable omelet that’s been made in Indian kitchens for the longest time, this Besan Cheela is completely eggless and made with nutty, delicious chickpea flour. Stir in a rainbow of veggies and herbs for more flavor and health.

Ingredients

• 1 cup besan (chickpea or garbanzo bean flour)
• ½ small onion, minced (make sure all your veggies are uniformly and very finely cut because you don’t want the Chilla to lump up with big chunks of vegetables)
• ¼ medium tomato, minced
• 3 button mushrooms, minced
• ¼ green bell pepper, minced (use other-color peppers if you prefer)
• 1 tsp grated ginger
• 2 cloves garlic, grated or chopped really fine
• 1 tsp red chili powder (adjust to suit your tastes)
• ¼ tsp turmeric (optional, but great for color)
• Salt to taste
• ¼ cup chopped coriander leaves (I didn’t add any this time because I didn’t have any on hand, but I strongly recommend adding them)

Instructions

• Place all the ingredients in a mixing bowl and stir them together. Set aside for about 15 minutes. I strongly recommend this because some of the vegetables will express water when mixed with the salt, and this will give you a better idea of how much water you need to make the batter.
• Add water (I usually add around 2 cups to make a batter slightly runnier than a pancake batter, but temperatures in your home and the climate could cause this amount to differ in your kitchen, so always make sure you add water slowly, mixing as you go. There is no gluten in this batter so you don’t have to worry that it will toughen up with too much stirring, the way a traditional pancake batter would)
• Heat a well-seasoned cast-iron skillet or non-stick skillet and spray lightly with oil.
• Pour about half a cup of the batter in the center with a rounded ladle and spread slightly with the bottom of the ladle to get an even-looking round, about five inches in diameter.
• Cook on medium heat until the sides dry up and the bottom of the Besan Cheela turns richly golden-brown.
• Flip over and cook until the other side turns golden-brown.
• Serve hot with herby coconut chutney.