Vegan Gluten-Free Omelette
Vegan gluten-free omelette made from a mixture of flours and seeds with zucchini, mushrooms and ground herbs
- Main DishesType
- EasyDifficulty
- 15-30 minPrep. Time
- 5Serving/Unit
Ingredients
Chickpea flour, 2 heaping tablespoons
Red lentil flour, 1 heaping tablespoon
Buckwheat flour, 1 flat tablespoon
Tapioca flour, 1 flat tablespoon
Flax seeds, 1½ teaspoons
ground
Dried parsley, 1 flat teaspoon
ground
Dried coriander, 1 teaspoon
ground
Sea salt, 1/2 flat teaspoon
Black pepper, 1/4 flat teaspoon
coarsely ground
Cumin, 1/2 flat teaspoon
Curry powder, 1/4 flat teaspoon
Zucchini, 1 medium unit
grated
Champignon Mushrooms, 200 g
cut into thin slices
Olive oil, 5 teaspoons
extra virgin - for frying
Water, as needed
Preparation
1. Mix all the flours and flax seeds together with about 1 cup of water, until a liquid and uniform batter is obtained.2. Add the herbs, spices, grated zucchini and sliced champignon mushrooms, and mix. If necessary, add more water until the batter is a bit more watery than that of pancakes.3. Heat 1 teaspoon of olive oil in a medium non-stick pan, pour a thin layer of the batter with a ladle. Lower the heat and let the omelette cook for about 5 minutes, until the bottom has browned a bit.4. Turn to the other side and wait another 5 minutes.5. Mix again and continue like this with the rest of the batter.6. Transfer to a serving dish and serve hot.7. Bon appetite (:The spices in the recipe are according to personal taste.
| Nutritional Values | Serving/Unit | 100 Grams |
|---|---|---|
| Calories | 156 cal | 135 cal |
| Proteins | 6 g | 5 g |
| Carbohydrates | 17 g | 14 g |
| Fat | 7 g | 6 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.
Recipe by Michal Dinar
Both vegan and gluten-free