next in this series under Bachelor Cooking / Cooking for one is Tomato Omelette. Till many years ago, I always
thought Omelette meant making them with eggs, and when I saw it on my elder kid’s
school lunch menu. A few searches and I was ready to make them.
This is a great
breakfast / snack or even a filling dinner , especially when one is pressed for
time – requires very little time and ingredients. So, a filling vegan & Gluten free breakfast is taken care
of with this yummy and tasty Tomato Omelette.
With a little prep, it can be
dished out in less than 15 minutes if cooking for oneself . How easy is that ?
Lets check out
time: 10 mins | Cook time : 15 mins | Serves : 1 (makes 2 omelettes)
Omelette – easy breakfast or snack
level : medium, difficulty level : easy; cuisine :Indian
suggestions : Toast, ketchup / sauce and any beverage.
/ gram flour – 1/2 cup
– less than 1/4 cup
– 1 minced fine
- Tomato Ketchup/ sauce – 1 TBSP (optional, but recommended)
- Ginger – grated – 1/2 tsp (optional)
– 1 minced fine (deseed and chop)
leaves, curry leaves – a handful (chopped fine)
chillies – 2 nos (or 1/2 tsp red chilli powder)
powder – a dash
– to taste
Masala powder – 1/2 tsp
– to fry the Omelette
all ingredients (except oil) to a thickish but flowing batter.
a tava and heat to medium heat.
a small ladle of the batter and spread it like a pancake. Drizzle oil around
and a few drops on the pancake.
2-3 mins, flip it and roast on the other side. Use oil again if required.
done, serve it with toasted bread, sauce and coffee.