Thursday, November 12, 2009

Tomato and Oregano Omelette

After pruning the Oregano plant ( I had written about it in my last blog), I preserved the leaves to prepare this tasty snack. This is a breakfast snack. Those who are vegetarians/vegans or allergic to eggs will enjoy this. Children just love this.

Tomato and Oregano Omelete


Tomatoes (medium)


Onion (medium)


Oregano (leaves)


Green chillies



½” piece

Gram Flour

2-3 tbsps


1 tsp


1-2 tbsps


for frying

Method :

  • Wash and chop - tomatoes, onions, green chilies, oregano and ginger.
  • Put all the chopped ingredients in a bowl.
  • Add salt and gram flour to the mixture.
  • Once the salt is added, the mixture will leave a little water.
  • If the mixture is still dry, you can add a tbsp of water. Do not make the mixture watery. Mix well and keep aside.
  • Now take a frying pan and heat it on a medium flame and spread a little oil on it.
  • When the pan is hot, take a spoonful of the mixture and spread it on the pan and fry it like pancakes or dosas.
  • Dribble oil on the sides and turn it over after about 3-4 mins.
  • Fry the other side too till done and remove.
  • Serve hot.

Makes 4 small omelettes.

Serving Suggestions:

This can be eaten with bread slices either toasted or fresh. It can also be eaten

with the chapattis (as a chapatti roll) or just as a snack by itself.


Chopped coriander leaves can also be added along with oregano.

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