Tomato omelette recipe – how to make tomato omelette recipe – eggless | veg omelette recipe

Tomato omelette is a delicious vegetarian omelette made with batter made up of gram flour, chopped onions, tomatoes, green chillies and other spices.  It makes up for a great and filling breakfast dish or as a evening snack.  Tomato omelette is made without eggs and also is a very healthy and nutritious breakfast dish, which can be prepared in a jiffy on a busy day.  Tomato omelette is best served with coriander chutney, tomato ketchup or as an accompaniment with white bread or brown bread.  It can also be used as a filling for club sandwich, served between bread slices along with cheese and other stuffings.  Tomato omelette is very similar to moong chilla which is also a very healthy dish made from split yellow moong dal and spices.


Prep Time :  10 mins

Cooking Time : 15 mins

Yield : 4

Indian cuisine


Besan or gram flour – 1 cup

Onion -1 (chopped finely)

Tomatoes – 2 (chopped finely)

Green chillies – 2 (chopped finely)

Chopped coriander leaves – 2 tablespoons

Ginger – 1/2 inch finely chopped or grated

Turmeric powder – 1/4 teaspoon

Red chilli powder – 1/2 teaspoon

A pinch of asafoetida or hing

Salt to taste

Cooking oil for making tomato omelettes


Take a mixing bowl and add all the ‘ingredients’ mentioned above, except the oil, to the bowl.  Add little water and make a batter of medium consistency.

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Heat a pan or non-stick tawa, on medium flame.  Pour the batter on the tawa and spread it into thin omelettes.  Drizzle some oil on the sides and top of the omelette.  Once cooked, flip the omelette and fry on the other side of the omelette. Cook on both the sides, till light golden brown in colour.

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Serve tomato omelette hot or warm with tomato sauce or coriander chutney or mint chutney.



Add garam masala to the batter for an enhanced flavour.

Ensure the batter is of medium consistency.

Tomato omelettes are best and tastes excellent, when served hot or warm.


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