Tomato Omelette
This Tomato Omelette is a high-protein breakfast option, ideal for people looking to boost their nutrient intake. It’s rich in fiber and antioxidants, which support digestive health and boost immunity. The inclusion of vegetables like tomatoes and onions further enhances the dish’s nutritional profile.

1 Piece
For 2 people
Difficulty
Easiest
Taste
Spicy
Health Benefits
Good for digestion: Besan and rava are fiber-rich, promoting smooth digestion and preventing constipation.
Packed with protein: Besan is high in protein, making this dish great for vegetarians.
Anti-inflammatory: Turmeric contains curcumin, which has powerful anti-inflammatory and antioxidant properties.
Good for heart health: Onions are rich in antioxidants and have cholesterol-lowering properties.
Immunity booster: Tomatoes are packed with vitamin C and antioxidants, helping to strengthen the immune system.
105 kcal
in 112g
Protein:
4g
Fats:
4g
Carbs:
13g
Cholesterol:
0mg
Sodium, Na:
150mg
Potassium, K:
220mg
Looking for a quick, healthy, and satisfying breakfast or snack? Try this delicious Tomato Omelette, also known as cheela, made with a combination of chickpea flour (besan) and semolina (rava). It’s packed with protein, fiber, and essential nutrients, making it a wholesome meal. Plus, it’s vegetarian, easy to prepare, and highly customizable.
Allergy Advice
This recipe contains Gluten. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
2
1 cup Besan
quarter cup Rava
quarter cup Curd
Water as per needed
Salt as per taste
1 piece Onion , Chopped
1 piece Tomato , Chopped
4 pieces Green Chilies, Chopped
quarter teaspoon Turmeric powder
Tips
Adjust the thickness of the batter as per your preference—thinner for crispy omelettes, thicker for soft ones.
You can add grated vegetables like carrots or spinach for extra nutrition.
If you prefer a spicier version, increase the amount of green chilies or add red chili powder.
Directions
In a bowl, mix besan, rava, and curd. Gradually add water until you reach a smooth, pancake-like consistency. Allow the mixture to rest for about 15 minutes.
After resting, add salt, chopped onion, chopped tomato, chopped green chilies, and turmeric to the batter. Mix everything thoroughly.
Heat a non-stick pan over medium heat and lightly grease it with oil or ghee. Pour a ladleful of batter onto the pan and spread it evenly into a thin circle, like a pancake. Cook for 2-3 minutes on each side until golden brown and crisp.
Serve hot with white butter, green chutney, or tomato sauce for a delicious and satisfying meal.
Notes
People with gluten intolerance should avoid this recipe due to the semolina content.
Individuals with besan allergies should skip this dish.
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