“Tomato Omelette – An egg-less omelet version made from chickpeas, tomatoes, green chilies and cheese”
I have never been a big fan of eggs, as I have always disliked their taste. Though cakes and ice creams were fine, I couldn’t bear the raw smell or taste of eggs.
But that changed a bit, when I had a dish called tomato onion cheese omelet from a restaurant called soundbites in Leeds. With beaten eggs fried on one side and topped with grated cheese, this recipe was more like a cheese burst pizza than an omelet, and hence I really loved it.
The recipe I have for you today, is a modified version of this cheese omelet. In this recipe we won’t be using any eggs. Instead of eggs, we will prepare a batter using chickpea flour. I have purposely avoided onions, but I do recommend adding them if you like it.
When I did a web search for vegan omelets, or eggless omelets, I came across many recipes that used a mix of tofu and humus (paste of chickpeas and olive oil). I felt these recipes to be a bit tough, as they required a lot of things like mincing the ingredients in a food processor, using an oven and so on.
If your kitchen is equipped with mixers and ovens, and if you have the inclination to try out a little more complex recipe, I would suggest this vegan omelet recipe from minimalist bakery which I liked very much.
Otherwise, you can follow this recipe here, where I will show you how to prepare a simple chickpea batter that will let you make this dish in 20 min.
So, with all that said, let me get to the preparation steps and ingredients list.
This list serves for 2 people
For Batter Mix
• Besan/Chickpea flour – 1 cup (300ml)
• Green Chilies – 3
• Coriander Leaves – 8-10 leaves
• Tomatoes – 3
• Cumin Seeds – ¼ tbsp
• Turmeric powder – ½ tbsp
• Salt – 1 tbsp
• Crushed Pepper – 10-15 peppercorns / 1 tbsp pepper powder
• Asafetida – ½ tbsp
• Black Salt – ½ tbsp (Optional)
• Grated cheese – ¼ cup
1. Add 1 cup of besan into a bowl. To it add ¼ tbsp of cumin seeds, ½ tbsp of turmeric powder, 1 tbsp of salt, ½ tbsp asafetida, ½ tbsp black salt. Keep it aside.
2.Chop 3 green chilies, 3 tomatoes and coriander leaves.
3.Add the chopped ingredients into the bowl. Add the crushed peppers into the mix. Make a batter by adding water.
Just make sure that you add water in small quantities and keep adding it as per the consistency you require.
4.Heat the frying pan. Sprinkle oil on it and spread it evenly. When the pan is hot, add the batter using a spatula and spread it to an even round shape.
To check if your pan is hot and ready, just add 1 drop of batter on the pan. If it produces a hissing sound, it means your pan is hot.
5.Fry both sides of the omelet. Add very little oil on the sides, to prevent it from sticking on the pan. Keep medium flame as you do.
6.Once both the sides are fried, add some grated cheese on top of the omelet. Spread it evenly on top and fold it on a side.
7.Cut the tomato omelette into 2 halves and enjoy the dish with cheese dips or tomato sauce.
You can use any cheese that you want. If you can, I would suggest you to use yellow mozzarella cheese.For this tomato omelette recipe, instead of cheese dip, I have used eggless mayonnaise.