Tomato Omelette
A quick Indian-style omelette packed with chopped tomato, onion, green chili, and coriander. Soft in the center with lightly crisp edges, it makes an easy breakfast or light meal with toast or chapati.
For 4 servings
- prep
Chop the vegetables.
Finely chop the tomato, onion, green chili, and cilantro so the omelette cooks evenly and folds easily.
- mix · ~2 min
Whisk the eggs and seasonings.
1.Crack the eggs into a bowl.2.Add salt, black pepper, and turmeric powder.3.Whisk well until the mixture looks smooth and slightly frothy. - mix
Add the vegetables to the eggs.
Stir in the chopped tomato, onion, green chili, and cilantro. Mix well so every spoonful has a little of everything.
- fry · ~3 min
Cook the first omelette.
1.Heat a little oil in a nonstick pan over medium heat.2.Pour in one quarter of the egg mixture and spread it gently.3.Cook until the bottom sets and the edges start to lift, about 2 minutes.4.Flip carefully and cook the other side for 1 minute more.TIPKeep the heat at medium so the eggs cook through before the tomato releases too much water. - fry
Cook the remaining omelettes.
Repeat with the remaining oil and egg mixture to make 4 omelettes in total.
- serve
Serve hot.
Serve the tomato omelette hot on its own or with bread, toast, or chapati.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze out excess juice from very ripe tomatoes so the omelette sets faster and doesn't tear on flipping.
- 2Whisk until slightly frothy; that little bit of air keeps the center softer instead of dense.
- 3Keep the onion, chili, and tomato chopped fine so the omelette spreads evenly and cooks through in 2-3 minutes.
- 4Stir the egg mixture before each omelette because the chopped vegetables settle at the bottom of the bowl.
- 5Use medium heat only; high heat browns the outside before the tomato and onion inside have softened.
- 6Flip when the edges lift easily and the top looks mostly set, not wet and loose in the middle.
- 7For make-ahead prep, chop the vegetables in advance but mix them into the eggs just before cooking.
Adapt it for your goals.
Low-oil
Cook in a well-heated nonstick pan with just a light brushing of oil for a lighter breakfast with the same soft texture.
masalaMasala
Add a pinch of red chili powder and cumin for a bolder, more chai-stall style Indian omelette flavor.
cheeseCheese
Sprinkle in a little grated cheese before folding for a richer, kid-friendly version that balances the chili and onion.
bread omeletteBread-omelette
Cook the omelette slightly thinner and sandwich it between buttered bread slices for a filling street-style snack.
Why this is on our healthy list.
Protein-Rich Meal
Eggs make this omelette satisfying and useful for a balanced breakfast or light meal that keeps you full longer.
Vegetable Boost
Tomato, onion, green chili, and cilantro add freshness, fiber, and plant compounds alongside the eggs.
Naturally Low in Carbs
On its own, this dish is mostly eggs and vegetables, making it a good option for a lighter savory meal.
Frequently asked questions
Usually the tomatoes are too juicy or the pan heat is too low. Use finely chopped tomatoes, remove excess seeds if needed, and cook on medium heat.
