Baked omelette with vegetable filling
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- Serves: 4 persons
- clarified butter
- 500 gcarrots
- 350 gleek
- 3 tbsptomato puree
- 2 dlvegetable bouillon
- 150 glight spelt flour
- 1 tspbaking powder
- ½ tspsalt
- 50 gbutter
- 3 ¼ dlsparkling mineral water
Step 1Heat the clarified butter in a non-stick frying pan. Add the carrots, stir fry over a medium heat for approx. 5 mins. Add the leek, continue to stir fry for approx. 5 mins. Add the apple, tomato puree and stock, mix and simmer for approx. 3 mins.
Step 2Mix the flour, baking powder and salt in a bowl, create a well in the middle. Combine the eggs and butter, gradually pour into the well while whisking, continue whisking until the batter is smooth. Whisk in the mineral water. Pour the batter into a tray lined with baking paper.
Step 3Approx. 10 mins. in the centre of an oven preheated to 180°C. Slide the tray onto the top shelf of the oven and bake for a further 5 mins. Remove, cut into 4 rectangles. Spread the vegetables on top of the omelettes, fold over gently.