Vegan Omelette with Teff Flour, Lentil Flour and Vegetables

Gluten-free vegan omelette from teff flour combined with lentil flour, red pepper, zucchini, carrot and celery - a particularly delicious vegan dinner

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


Teff flour, 2 flat tablespoons
Red lentil flour, 2 heaping tablespoons
Water, 1/2 cup
Salt, 1/4 flat teaspoon
to taste
Dried parsley, 1 flat teaspoon
Dried dill, 1 flat teaspoon
Red pepper, 1/4 medium unit
cut into small cubes
Zucchini, 1/2 medium unit
Carrot, 1/2 small unit
peeled and grated
Celery, 1/2 stalk
chopped small or a 0.25 teaspoon of celery salt
Olive oil, 2 tablespoons
extra virgin - for frying


1. In a bowl, mix the flours with the water, mix well until there are no lumps and the batter comes out liquid.
2. Add the spices to the batter and mix again.
3. Add all the vegetables and mix again.
4. In a good non-stick pan, heat a tablespoon of olive oil and when it is hot, pour half of the batter into it and flatten in the pan.
5. Fry like this over medium heat and wait.
5. When the bottom side of the omelette stabilizes - turn it to the other side.
6. When the other side also stabilizes - transfer to a plate. Heat another tablespoon of oil in a pan and repeat the process with the other half of the batter.
7. Serve hot very tasty vegan omelette!
8. Bon appetite (:
Nutritional Values Serving/Unit 100 Grams
Calories 238 cal 113 cal
Proteins 10 g 5 g
Carbohydrates 22 g 10 g
Fat 10 g 5 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 Teff Flour, Lentil Flour and Vegetables
Vegan homemade omelette