Tomato Omelette is an Indian breakfast dish, also known as Besan Chilla. It doesn’t consist of eggs, unlike its name. Hence it is a veg recipe and highly nutritious. It is an omelette for vegetarians!
It is an instant recipe that resembles a pancake. I enjoy Tomato Omelette with tea or coffee. Or with green chutney. You can also have it with toasted bread like you would with eggs.
The recipe is excellent when you have less time to cook or want to make something quickly. It also cuts for brunch well.
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Yes, of course. You can use either butter or ghee instead of using oil. That won’t make much of a difference.
A substitution for besan is not recommended. However, if you want to white chickpeas, flour can be used, provided it is available.
I suggest adding cheese to it. But the vegan characteristic will not be present anymore. In that case, add a tbsp of nutritional yeast to mimic a similar flavour. Or add 1 tbsp of ground flax seeds.
Sauteed mushrooms and/or tofu can also be an option to add here. Black salt will be good for smokiness and provide a similar sulphur-like flavour in eggs. It is optional, though.
You can store the remaining batter to use for later. But if you already had vegetable added to it, then the batter may become thin in consistency. In that case, you can add some besan later when making the dish to adjust the consistency.
This can happen because of a few reasons. The skillet you are using may not be completely flat. The flame you cook on might be high.
In both these scenarios, the omelette will cook faster at the edges and remain uncooked/soggy at the centre. Therefore, a flat Tawa is recommended, and it needs to be cooked at medium flame.
Apart from these, you need to spread the batter evenly. If it is more at the centre and less at the edges, the omelette will also remain soggy at the centre. If you keep cooking the centre, the edges will be at a higher risk of burning.
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