Vegan Tomato Omelette
Start your day with this protein-packed Vegan Tomato Omelette, an irresistible plant-based twist on a classic breakfast favorite! Made with nutrient-rich chickpea flour, fresh tomatoes, onions, and fragrant cilantro, this egg-free recipe is effortlessly gluten-free and brimming with bold, savory flavors. A touch of turmeric and cumin adds warmth and depth, while optional black salt lends a subtle "eggy" flavor for an authentic omelette experience. Ready in just 20 minutes, this quick and easy recipe features a velvety, pancake-like batter that cooks to golden perfection in a skillet. Serve it hot with crusty toast, creamy avocado, or your favorite vegan dipping sauce for a satisfying meal that’s as versatile as it is delicious. Perfect for breakfast, brunch, or a wholesome snack, this Vegan Tomato Omelette is a must-try for anyone craving a hearty, plant-forward dish!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup Chickpea flour (besan)
- 0.75 cup Water
- 1 medium Tomato, finely chopped
- 0.5 medium Onion, finely chopped
- 2 tablespoons Cilantro, finely chopped
- 0.25 teaspoon Turmeric powder
- 0.25 teaspoon Cumin powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black salt (optional, for an ‘eggy’ flavor)
- 0.125 teaspoon Ground black pepper
- 0.25 teaspoon Baking powder
- 1 tablespoon Vegan butter or oil
Directions
Step 1
In a mixing bowl, combine the chickpea flour, turmeric powder, cumin powder, salt, black salt (if using), and baking powder.
Step 2
Gradually add water to the dry ingredients, whisking continuously to form a smooth, lump-free batter. The consistency should be similar to pancake batter.
Step 3
Fold in the chopped tomatoes, onions, and cilantro. Mix well to evenly distribute the ingredients.
Step 4
Heat a non-stick skillet over medium heat and add a small amount of vegan butter or oil to coat the surface lightly.
Step 5
Pour half of the batter onto the skillet and spread it into a round shape about 1/4 inch thick using the back of a spoon or spatula.
Step 6
Cook the omelette for 3-4 minutes on one side, or until bubbles form on the surface and the edges start to lift. Flip carefully with a spatula and cook the other side for an additional 2-3 minutes or until lightly golden.
Step 7
Repeat the process with the remaining batter to make the second omelette.
Step 8
Serve the vegan tomato omelettes hot with a side of toast, avocado slices, or your favorite dipping sauce.
Nutrition Facts
| Serving size | (511.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 635.9 |
| Total Fat 19.8g | 0% |
| Saturated Fat 3.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1939.1mg | 0% |
| Total Carbohydrate 85.2g | 0% |
| Dietary Fiber 16.4g | 0% |
| Total Sugars 19.1g | |
| Protein 30.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 106.9mg | 0% |
| Iron 7.5mg | 0% |
| Potassium 1500.1mg | 0% |
Source of Calories