Vegan Omelette Made from Lentil, Teff and Buckwheat Flours

Gluten-free vegan omelette from a wonderful flour mixture that includes lentil flour, teff flour and buckwheat flour with a selection of spices and herbs

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


Red lentil flour, 1 flat tablespoon
Teff flour, 1 flat tablespoon
Buckwheat flour, 1 flat tablespoon
Water, 1/2 cup
Tapioca flour, 1 flat teaspoon
or corn starch
Salt, 1/4 flat teaspoon
Black pepper, 1/4 flat teaspoon
Dried parsley, 1/2 flat teaspoon
Dried dill, 1/4 flat teaspoon
Carrot, 1 medium unit
peeled and grated on a grater
Fried onion, 1 tablespoon
Olive oil, 1 tablespoon
excellent virgin


1. In a bowl, mix the three flours with half a glass of water. Mix well until there are no lumps and the batter is smooth (you can use a rod blender).
2. Add the rest of the ingredients (including the oil) to the bowl and mix well.
3. Heat a good non-stick frying pan without oil, pour half of the batter into the pan and flatten.
4. Lower the heat and wait about 10 minutes.
5. Check if the bottom of the omelette has stabilized, lift slightly with a kitchen spoon and turn the omelette to the other side. If the bottom is still unstable, wait a few more minutes and then turn.
6. Transfer to a serving dish, mix the rest of the batter again and transfer it to the pan for another omelette (a total of 2 omelettes).
7. Bon appetite (:

The spices in the recipe are according to personal taste.

Nutritional Values Serving/Unit 100 Grams
Calories 138 cal 92 cal
Proteins 4 g 3 g
Carbohydrates 18 g 12 g
Fat 5 g 3 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 Made from Lentil, Teff and Buckwheat Flours
Quick, easy and healthy