Tomato Omelette Recipe

This Tomato Omelette is a vegetarian and vegan recipe of a delicious omelette that is made without eggs. A light, crispy and protein rich Indian veg omelette made with gram flour (besan) or chickpea flour, tomatoes, onions, herbs and spices. Make this hearty and wholesome plant based eggless omelette recipe that comes together under 30 minutes for your next breakfast or brunch.

About Tomato Omelette Recipe

Before you tell me that there is no omelette without eggs, let me tell you that this unique variant of an egg free omelette is called Tomato Omelette in Western India. It is served in most of the vegetarian Udupi hotels and is popular with many people.

It is also called Tomato Cheela in Hindi and Tomato Dhirde in Marathi language which translates to tomato pancakes. Basically this snack is a tangy variation of the Besan Chilla but popularly known as Tomato Omelette.

Here a base batter of gram flour is made with tangy tomatoes, sharp onions and bold spices like green chillies and fresh herbs like coriander (cilantro) to make a flavorful and bright version of a plant based vegan omelette.

While the restaurants do not add leavening ingredients to the batter, I do add baking powder which makes the texture light and a bit fluffy.

Kindly note that this vegan Tomato Omelette Recipe does not taste like your egg omelettes. They have a nutty flavor, thanks to the gram flour and the texture is crisp, light and soft.

The tomatoes lend their faint umami flavor and tangy taste paired with the nutty gram flour and you get a warm, savory and spiced omelette. Do not worry if you do not have gram flour. You can easily sub it with chickpea flour.

Growing up I have had these eggless omelets in many vegetarian restaurants and I often used to make these for our easy snacking during my college years.

Tomato omelette recipe gets done in a jiffy and with some whole wheat bread, you get to savor a healthy as well as nutritious breakfast. This vegetarian Indian omelette is a savior when I am too busy during the morning breakfast hours.

It is best served hot with some toasted whole meal bread or brown bread or white bread accompanied with a side of dipping sauces like coriander chutney or mint chutney or homemade tomato ketchup.

These also make for a hearty breakfast or brunch. You can also opt to make sandwiches with them.

In India, some of the vegetarian restaurants serve a Club Sandwich that has this eggless omelette as one of the filling paired together with other veggie stuffings. This club sandwich is truly delish and very filling.

How to make Tomato Omelette

You will need to make a quick batter made with gram flour, tomatoes, onions and a few basic spices for the Tomato Omelette recipe.

Everything comes together in one bowl, and the mixture cooks like a soft, savory pancake. It's a good breakfast when you want something easy and protein rich.

Serving Suggestions

Serve the Tomato Omelette hot or warm. It pairs well with coriander chutney, coconut chutney, mint chutney or tomato ketchup. You can also enjoy it with toasted bread, bread rolls, buns or a simple vegetable salad. If you like a fuller breakfast, add a side of sautéed vegetables.

Storage

Tomato Omelette is best eaten fresh because the texture changes once it cools and is reheated. If you have leftover batter, store the batter in the fridge and cook the omelette just before serving. Avoid storing the cooked omelette, as it becomes slightly dense.

FAQs

What is a Tomato Omelette?

Tomato omelette is a popular Indian breakfast made without eggs. The batter is prepared with besan, tomatoes, onions and a few spices. It looks like an omelette on the outside, but the taste and texture is similar to a chilla. It's naturally vegan and very easy to make.

Can I use spring onions instead of regular onions?

Yes, you can use spring onions or a mix of both. Regular onions give a more classic Indian flavor, but spring onions work if that's what you have.

Can I make this omelette without turmeric?

Yes. Turmeric adds light color and flavor, but the recipe works well without it.

How do I make this recipe gluten-free?

Skip the asafoetida (hing), or use a certified gluten-free hing.

Why is baking powder added?

A small amount of baking powder makes the omelette lighter and fluffier. You can skip it if you prefer.

For more such recipes, you can check the official collection here: https://www.vegrecipesofindia.com/recipes/indian-breakfast-recipes/

You may also like this related recipe: https://hospitalitycareerprofile.com/food-recipes/indian-breakfast/gobi-paratha-recipe-stuffed-cauliflower-paratha

• Batter Consistency: Do not make the batter too thin or thick. It has a medium flowing consistency. If the batter is thick, add some water. If it is thin, add some gram flour.
• Skillet: Remember to cook these omelettes on a well seasoned skillet or frying pan so that they do not stick onto the pan.
• More Veggies: For a more wholesome breakfast, include some grated carrots, spring onions, finely chopped spinach or any healthy greens of your choice. You can even add grated zucchini or bottle gourd (opo squash). But note that when adding watery gourds or greens, you will need to add less water to the batter.
• More Flours: For a light variation in taste and texture, add 1 to 2 tablespoons of all-purpose flour, whole wheat flour or maize flour to the batter.
• Crispy Texture: To get a crispy texture add more fat like oil or ghee or butter when cooking these omelettes. Using a cast iron skillet or cast iron tawa also helps to get a crispy texture.
• More Healthy Variations: Add about 1 tablespoon of nutritional yeast to the batter mix for a cheese like taste. You can also add 1 tablespoon of ground flax meal to the batter. For a filling breakfast, stuff the omelette with grated cheddar cheese or paneer to make a vegetarian version of this Indian omelette. For a vegan version, stuff these healthy omelettes with sautéed mushrooms or savory sautéed tofu for a more wholesome breakfast.
• Black Salt: Including a bit of black salt gives a light sulphur like flavor to the omelette that is naturally present in eggs. But feel free to omit black salt if you do not have it.

Suggestion

• Add more veggies: For a healthier variation, include some grated carrots, spring onions, finely chopped spinach or any healthy greens. You can even add grated zucchini or bottle gourd. But remember when adding greens or watery gourds, be mindful of adding less water while making the batter.
• More Flours: You can also add 1 to 2 tablespoons of all-purpose flour or whole wheat flour or maize flour to the batter.
• Crispy texture: Add more fats like oil or ghee or butter to get a crispy texture. Even using a cast iron skillet or cast iron tawa helps to get an even crispy texture.
• For a cheesy taste: Sometimes I add 1 tablespoon of nutritional yeast to the batter for a cheese like taste. You can even stuff the omelette with grated cheddar cheese or paneer to make a vegetarian version of this Indian omelette.
• Stuffing: You can also stuff these healthy omelettes with sautéed mushrooms or savory sautéed tofu for a more hearty and filling breakfast.
• Black salt: Adding black salt gives that light sulphur like flavor to the tomato omelette recipe which is naturally present in eggs. But feel free to omit black salt if you do not have it.
• Omelette sticking to pan: For a tomato omelette that cooks well and doesn't stick, keep the batter at a medium consistency. If it's too thin, it will stick. Use a well seasoned cast iron tawa or skillet, lightly grease it, and cook on medium-low heat.