Vegan Omelet from a Mixture of Flours and Vegetables

Extremely tasty gluten-free and vegan omelet with vegetables for your dinner

  • Main DishesType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 4Serving/Unit


Red lentil flour, 1 flat tablespoon
Chickpea flour, 1 flat tablespoon
Quinoa flour, 1 flat tablespoon
or rice flour
Potato flour, 1 flat tablespoon
or corn starch
Water, 1 cup
estimated, to a liquid texture
Chia seeds, 1/2 tablespoon
Cumin, 1/4 flat teaspoon
Atlantic sea salt, 1/4 flat teaspoon
Parsley, 1 handful
chopped (or dried)
Dill, 1 handful
chopped (or dried)
Tomato, 1/2 medium unit
chopped into small cubes
Champignon mushrooms, 2-3 units
finely chopped
Zucchini, 1/2 medium unit
shredded or chopped small
Olive oil, 2 teaspoons
extra virgin (for frying)


1. In a bowl, mix the flours with the water until there are no lumps.
2. Add the rest of the ingredients (except the oil) and mix everything together. Make sure the batter is liquid (add more water if necessary).
3. Heat a teaspoon of olive oil in a pan and pour half of the batter. Fry for about 2 minutes over high heat, lower and cover for 5 minutes.
4. Turn to the other side and wait a little longer until the other side will be fried as well.
5. Transfer to a plate and prepare the second omelet in the same way.
6. Serve halves of omelets and eat hot.
7. Bon appetite (:

The spices in the recipe are according to personal taste.

Nutritional Values Serving/Unit 100 Grams
Calories 91 cal 61 cal
Proteins 4 g 2 g
Carbohydrates 11 g 8 g
Fat 4 g 2 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Vegan Omelet from a Mixture of Flours and Vegetables
Perfect vegan and gluten free omelet