How can you make Eggless Omelette? By going vegan. Try out this simple recipe.
Eggless Omelette
Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 2
Ingredients:
- 3/4 cup besan (gram flour) available in Indian grocery stores
- 1/2 teaspoon salt
- 1/2 teaspoon cumin seeds (jeera)
- 1/8 teaspoon black pepper
- 1 green chilli finely chopped, optional
- 1/2 cup tomato seeded and finely chopped
- 1/2 cup finely chopped spinach
- 1/2 cup finely chopped bell pepper
- 1/2 cup water to make batter
- 2 tablespoons oil
Use vegetable quantity as a guideline, it can be little more or less, also change the vegetables to your choice.
READ ALSO: Delicious Vegetable Curd Sandwich for breakfast
Method
- Mix all the dry ingredients together: besan, cumin seeds, black pepper and salt. Add the water slowly to make a smooth batter, the consistency of pancake batter or Dosa batter. Add the green chillies, tomato, spinach, and bell pepper. Mix well.
- Heat the skillet over medium heat (Use a non-stick skillet) skillet should be moderately hot. Test by sprinkling a few drops of water on it. Water should sizzle right away.
- Pour approx. 1/2cup of the batter mixture into the skillet and spread evenly with the back of a spoon. Starting from the centre, spiral the batter outward evenly to form a circle about 7” in diameter.
- When the batter starts to dry, gently spread about two teaspoons of oil over it. Wait about 30 seconds; flip the omelette using a flat spatula.
- Press the omelette lightly all around with the spatula to make the omelette cook evenly. Turn the omelette three or four times, until cook well and golden brown on both sides.
- Repeat for the remaining omelette.
- Serve this with mint chutney
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