Vegetarian Tomato Omelette (without eggs)
Here is a yummy and nutritious tomato omelette recipe full of super foods and that which is totally suitable for vegetarians and vegans.
To make this egg-less omelette, you need around two cups of gram flour, also called (wrongly) chickpea flour or Besan (in Hindi- most packets indicate it as such). Besan is black gram flour not a white chickpea flour! To this add just a table spoon or so of wheat flour. If you want to make this gluten free then you can skip wheat flour, though you may face a few challenges while flipping the omelette. Oh well- you can let the griddle get really hot and smear a little extra coconut oil to help with the flipping step.
Now, back to making our omelette batter. To our wheat and gram flour mix, add around a cup and half of water to achieve smooth consistency- where it is flowing but not too watery. Then add around one and half tea spoon of oil. This not only helps to bind the veggies and the flour, it also makes flipping quite an easy breeze!
Finely chop up two medium tomatoes, half a medium red onion and half a green bell pepper. If you like it spicy- then add finely chopped serrano peppers (to taste). Add these veggies to your batter. Next, add finely chopped cilantro, sea salt (to taste), freshly ground black pepper and coarsely ground cumin and coriander seeds. Wisk a bit more and allow batter to rest for 30 mins or so- for these flavors to come together.
Next- heat up a flat griddle (like a crepe pan). Smear a little coconut oil on the pan and pour some batter and allow to cook at medium temperature. Once one side is well-done (it comes off the griddle easily), then flip it and cook further. Once it is well done- then you can add a little organic butter on top to further enhance the taste as well as increase its nutritional value. Of course, if you are counting your saturated fat intake or want to make it dairy free then you can easily skip butter.
Enjoy it warm with a little butter, coriander chutney or by itself. :-)
This is originally an Indian ethnic recipe (from Maharashtra-Goa region). It is balanced in nutrition and taste according to Ayurvedic principles. Ayurveda is ancient Indian healing science. I will shortly also share a modified fusion version with the same Ayurvedically balanced goodness but for a more western/European taste.
To make this egg-less omelette, you need around two cups of gram flour, also called (wrongly) chickpea flour or Besan (in Hindi- most packets indicate it as such). Besan is black gram flour not a white chickpea flour! To this add just a table spoon or so of wheat flour. If you want to make this gluten free then you can skip wheat flour, though you may face a few challenges while flipping the omelette. Oh well- you can let the griddle get really hot and smear a little extra coconut oil to help with the flipping step.
Now, back to making our omelette batter. To our wheat and gram flour mix, add around a cup and half of water to achieve smooth consistency- where it is flowing but not too watery. Then add around one and half tea spoon of oil. This not only helps to bind the veggies and the flour, it also makes flipping quite an easy breeze!
Finely chop up two medium tomatoes, half a medium red onion and half a green bell pepper. If you like it spicy- then add finely chopped serrano peppers (to taste). Add these veggies to your batter. Next, add finely chopped cilantro, sea salt (to taste), freshly ground black pepper and coarsely ground cumin and coriander seeds. Wisk a bit more and allow batter to rest for 30 mins or so- for these flavors to come together.
Next- heat up a flat griddle (like a crepe pan). Smear a little coconut oil on the pan and pour some batter and allow to cook at medium temperature. Once one side is well-done (it comes off the griddle easily), then flip it and cook further. Once it is well done- then you can add a little organic butter on top to further enhance the taste as well as increase its nutritional value. Of course, if you are counting your saturated fat intake or want to make it dairy free then you can easily skip butter.
Enjoy it warm with a little butter, coriander chutney or by itself. :-)
This is originally an Indian ethnic recipe (from Maharashtra-Goa region). It is balanced in nutrition and taste according to Ayurvedic principles. Ayurveda is ancient Indian healing science. I will shortly also share a modified fusion version with the same Ayurvedically balanced goodness but for a more western/European taste.
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