1 free-range egg
60g white flour
1 pinch of salt
30g melted butter
extra virgin olive oil for frying
Gruyere cheese filling
200g grated FROMAT Gruyere cheese
100g FROMART Gruyere cheese, small cubes
10 slices breakfast bacon, in fine stripes
50ml white wine
2 tbsp flakes of millet
2 free-range egg yolks
2 crushed garlic cloves
1 tsp paprika powder
1 tsp grated nutmeg
4 small cut pelati (canned peeled tomatoes)
1 tsp herbal salt
1 tsp tomato puree
1 twig of thyme, leaves pluged off chilli powder if desired, 1 pinch of sugar
- Beat the egg with milk, add flour and salt, beat continuously until dough is smooth. Leave to stand covered for 30 minutes. Mix in the melted butter. In a non-stick pan with a little butter, fry 6 omelettes.
- Mix all ingredients for filling, season with pepper. Pour mixture into middle of omelette, fold in both sides and roll up from other side.
- Puree all ingredients for sauce.
- Spread tomato sauce in greased baking dish. Diagonally half omelettes and stand into dish with sliced side facing upwards, bake in pre-heated oven at 220 for 20 minutes.