Lentil Flour Omelette with Onion, Zucchini and Mushroom

Gluten-free vegan omelette from lentil flour with vegetables - easy to make and delicious

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


Red lentil flour, 3 flat tablespoons
Water, 6 tablespoons
Onion, 1 medium unit
Garlic, 1 clove
Champignon mushroom, 5 average sizes
Zucchini, 1 small unit
grated on a grater
Salt, 1/4 flat teaspoon
Celery salt, 1/4 flat teaspoon
Black pepper, 1/4 flat teaspoon
coarsely ground
Dried parsley, 1 flat teaspoon
Olive oil, 2 tablespoons
extra virgin - for frying


1. In a bowl, mix the red lentil flour with the water, mix well until there are no lumps and the batter comes out liquid.
2. Add all the ingredients except the oil, and mix.
3. In a non-stick pan, heat the olive oil. When it is hot, pour the batter into it and flatten in a pan.
4. Fry like this over medium heat and wait.
5. When the bottom of the omelette stabilizes, turn the omelette to the other side. It is possible to cut into 3 parts and turn each part separately.
6. When the other side stabilizes as well, take out into a serving dish and eat hot.
7. Bon appetite (:
You can add more vegetables before frying, such as chopped pepper, grated carrot, etc. (to taste).

The spices in the recipe are according to personal taste.

Nutritional Values Serving/Unit 100 Grams
Calories 207 cal 85 cal
Proteins 8 g 3 g
Carbohydrates 19 g 8 g
Fat 10 g 4 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
Lentil Flour Omelette with Onion, Zucchini and Mushroom
Vegan omelette that is simply delicious