Vegan Omelette with Mushrooms, Dill and Parsley

Vegan omelette from red lentil flour, teff flour, tapioca flour, champignon mushrooms, dill and parsley - easy vegan breakfast or dinner

  • Main DishesType
  • Super EasyDifficulty
  • 10 minPrep. Time
  • 2Serving/Unit


Red lentil flour, 1 flat tablespoon
Teff flour, 1 tablespoon
teff is a type of grain
Water, 1/4 cup
estimated amount
Salt, 1/4 flat teaspoon
to taste
Black pepper, 1/4 flat teaspoon
coarsely ground, to taste
Dried parsley, 1/2 flat teaspoon
Dried dill, 1/2 flat teaspoon
Tapioca flour, 1 flat tablespoon
or corn starch instead
Champignon mushrooms, 3 average sizes
Olive oil, 2 tablespoons
extra virgin - for frying


1. In a bowl, mix the lentil flour and teff flour with the water until there are no lumps.
2. Add the rest of the ingredients except the olive oil for frying and mix well.
3. Heat 1 tablespoon of olive oil in a good non-stick pan and pour half of the batter.
4. Lightly spread and wait (cook over low heat for about 10 minutes).
5. Turn to the other side and wait for stabilization.
6. Place on a serving plate and prepare the second vegan omelette (with the second tablespoon of olive oil for frying). Serve and eat hot.
7. Bon appetite (:

The nutritional value does not include the teff flour.

Nutritional Values Serving/Unit 100 Grams
Calories 139 cal 153 cal
Proteins 3 g 3 g
Carbohydrates 10 g 11 g
Fat 10 g 10 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 Omelette with Mushrooms, Dill and Parsley
An easy omelette to make for vegans
Vegan Omelette with Mushrooms, Dill and Parsley