Spinach Tomato Omelette (Eggless)




Have you ever thought of making an Omelette without using an egg. Well, I have the perfect healthy and eggless omelette that you’ll love. This Omelette is an East Indian/South Asian based pancake but it’s not sweet …it’s got a savory spicy taste and it’s made from Besan (Gram Flour).  I had been thinking how can I get my kids to eat all the right vegetables and enjoy it at the same time. I came up with this Spinach Tomato Omelette that has all the combined nutrients, vitamins and health factors that a child needs and will enjoy.

This is a perfect lunch box (tiffin box) recipe and can also be served up for breakfast or dinner. It goes will when served up in between two slices of toasted bread with the added condiments like Ketchup, Coriander Chutney or just plain butter/margarine. If your someone that avoids the bread then no problem eat it as is …still taste great.No matter when or how this Spinach Tomato Omelette is served up you will definitely enjoy it.


Spinach Tomato Omelette (Eggless)

Prep Time: 30 minutes

Cook Time: 10 minutes

Category: Bread/Paratha

Servings: 10


  • 1 tomato
  • 1 cup fresh spinach
  • 1 red onion - chopped finely
  • 1/2 green pepper - chopped finely
  • 4 medium mushroom - thinly sliced
  • 3-4 spring onions - chopped finely (use both green and white part)
  • 4 garlic cloves peeled and chopped roughly
  • 1-2 fresh green chilli - finely chopped
  • 1 1/4 cup besan (gram flour)
  • 1 tsp red chilli powder
  • ½ tsp Jeera
  • Pinch of turmeric powder (haldi)
  • Pinch of baking powder
  • Olive Oil
  • 1 cup of shredded cheese of your choice (I used mozzarella cheese)
  • Salt to taste


  1. Wash and roughly chop Spinach and roughly chop Garlic cloves.
  2. Heat up small fry pan and add 1 tsp of Olive oil once warm add in chopped Garlic sauté for 1 minute then add in chopped Spinach. Let this cook on medium heat for about 5 minutes until the spinach is cooked. Once done remove from stove and let it cool down a bit.
  3. Into a blender add medium chopped tomato and the garlic/spinach mixture and grinder into a smooth purée.
  4. Into a mixing bowl add the besan (gram flour) and 1/2 cup of water and whisk together well making sure no lumps are formed. It should be mixed will to form a smooth paste consistency.
  5. To this besan mixture add in all of the chopped vegetables (red onion, green pepper, mushroom, green onion) and then add in the spinach/tomato purée. Mix all together and at this point you can adjust the consistency by adding water. It should not be too thin just about pouring consistency.
  6. Now add in all the spices (jeera, red chilli powder, haldi, baking powder, green chilli and salt to taste) give it a good mix and do a taste test at this point and adjust any of the spices and salt to your preference.
  7. Add in the shredded cheese of your choice and mix again and let it sit for 5 minutes.
  8. Heat up your fry pan on medium high and wait till it is hot. Once ready pour a big ladle (chamacha/karachhi) and spread it around in a circle to even it out.
  9. Wait about 1 minute then spread olive oil around the edges of the Omelette and let it completely cook for 5-6 minutes before flipping it over to cook the other side.
  10. Once ready this can be served up as a sandwich between two bread slices with your choice of coriander chutney or ketchup.



Thank you for reading the post….please drop your valuable comments or suggestions.. it really motivates me…Also If you liked this post, please do read my other posts also.






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