Ras El Hanout Herb Omelette

5 from 8 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 251 kcal


  • 60 g Lentils red
  • 0,5 bunch Spring onions fresh
  • 200 g Mushrooms brown
  • 1 tbsp Herbs for green sauce (TK)
  • 0,25 Chilli pepper
  • 4 Pc. Eggs
  • 100 ml Milk
  • 4 tbsp Rapeseed oil
  • Ras El Hanout - Moroccan spice mix
  • Salt


  • Wash the lentils and cook them in salted water according to the instructions on the package. Drain in a colander.
  • Clean the mushrooms with a brush and cut into thin slices. Wash the spring onions and cut into rings. Put the green spring onion rings aside. Heat 2 tablespoons of oil in a pan and fry the mushrooms. Add the white spring onion rings and fry them briefly. Add the lentils, season with ras el-hanout and salt. Keep the mushroom-lentil mixture warm.
  • Whisk eggs, milk, herbs, chilli and half of the spring onion greens together. Season to taste with Ras el -Hanout and salt.
  • From the egg mix, fry 1 herb omelette one after the other with 1 tablespoon of oil in a pan, turn and fry until done. Place Ras el Hanout herb omelettes on a wooden board or plate. Cover half of the omelette with mushroom and lentil mixture and fold together Serve sprinkled with the remaining leek onion greens.


Serving: 100gCalories: 251kcalCarbohydrates: 7.5gProtein: 6.1gFat: 22g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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