Recipe details
Breakfast
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Eggless Tomato Omelet
25min
2 servings
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This Eggless Tomato Omelet is a delicious and healthy alternative to traditional omelets, perfect for those with egg allergies or following a plant-based diet. The omelet is made with a batter of chickpea flour, tomatoes, and spices, resulting in a savory and fluffy dish that's packed with protein and fiber. Enjoy this quick and easy meal for breakfast, lunch, or dinner.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
12 g
6 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Ingredients
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Steps
Read instructions and get ready to cook
Mix Batter
In a large bowl, whisk together the chickpea flour, water, turmeric, salt, and black pepper until smooth. Set aside.
Prepare Vegetables
Finely chop the tomatoes, onion, and green chili pepper.
Add Vegetables to Batter
Add the chopped tomatoes, onion, and green chili pepper to the chickpea flour batter and mix well.
Heat Oil
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
Pour Batter
Pour half of the batter into the skillet and spread it evenly to form a round omelet.
Cook Omelet
Cook the omelet for 5-6 minutes, or until the bottom is golden brown and the top is set.
Flip and Cook
Carefully flip the omelet and cook the other side for an additional 3-4 minutes, or until golden brown.
Repeat and Serve
Repeat the process with the remaining batter and olive oil. Serve the omelets hot.
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