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Breakfast
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Eggless Tomato Omelet

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25min

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2 servings

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1 Reviews
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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

1
Mix Batter

In a large bowl, whisk together the chickpea flour, water, turmeric, salt, and black pepper until smooth. Set aside.

2
Prepare Vegetables

Finely chop the tomatoes, onion, and green chili pepper.

3
Add Vegetables to Batter

Add the chopped tomatoes, onion, and green chili pepper to the chickpea flour batter and mix well.

4
Heat Oil

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.

5
Pour Batter

Pour half of the batter into the skillet and spread it evenly to form a round omelet.

6
Cook Omelet

Cook the omelet for 5-6 minutes, or until the bottom is golden brown and the top is set.

7
Flip and Cook

Carefully flip the omelet and cook the other side for an additional 3-4 minutes, or until golden brown.

8
Repeat and Serve

Repeat the process with the remaining batter and olive oil. Serve the omelets hot.

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