Baked omelette with vegetable filling

Baked omelette with vegetable filling

Total: 45 Min. | Active: 30 Min.
Nutritional value / person: 419 kcal
, Fat: 20 g
, Carbohydrate: 41 g
, Protein: 14 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


clarified butter
500 g carrots, diagonally sliced
350 g leek, cut into rings
1 apple, coarsely grated
3 tbsp tomato puree
2 dl vegetable bouillon


150 g light spelt flour
1 tsp baking powder
½ tsp salt
4 eggs
50 g butter, melted, left to cool
3 ¼ dl sparkling mineral water
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How it's done

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Heat 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.


Mix 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.

To bake

Approx. 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.

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