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.

Ingredients

Tomatoes (medium)	2
Onion (medium)	1
Oregano (leaves)	8-10
Green chillies	1
Ginger	½” piece
Gram Flour	2-3 tbsps
Salt	1 tsp
Water	1-2 tbsps
Oil	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.

Note:

Chopped coriander leaves can also be added along with oregano.