🥗 RestinCal

1

In a bowl, whisk together the lactose-free light milk drink, the eggs and the plain wheat flour into a smooth, lump-free batter. Stir in about half of the salt (0.3 g) and a pinch of black pepper. Leave the batter to rest and swell for about 10-15 minutes, so the base turns out fluffy.

2

Heat the oven to 200 °C (390 °F). Line a baking tray with baking paper and brush the surface lightly with olive oil (2 g). Pour the rested omelette batter onto the lined tray and bake on the middle rack for about 15-20 minutes, until the base has set completely and taken on a light golden colour. Take it out of the oven and let it cool for 5-10 minutes.

3

Heat a frying pan and brown the minced meat in its own fat until cooked through. While browning, add the diced bell pepper (131 g) and the spices to the pan: the rest of the salt (0.3 g), black pepper (3 g), paprika powder (4 g), garlic powder (3 g), onion powder (2 g), ground coriander (2 g) and curry powder (1.5 g). Squeeze in the lemon juice (4 g) and let it sizzle for a moment. Finally stir in the light chive cream cheese (200 g) and the water (20 g) to create a deliciously creamy filling.

4

Spread the creamy minced meat and pepper filling evenly over the slightly cooled omelette base. Scatter about half of the grated cheese (35 g) on top. Starting from the shorter side, roll the omelette up tightly, using the baking paper to help. Place the roll on the tray with the seam underneath.

5

Scatter the rest of the grated cheese (36 g) evenly over the surface of the roll. Raise the oven temperature to 225 °C (435 °F) (or use the grill setting) and gratinate the roll on the upper rack for another 5-10 minutes, until the cheese on top has melted completely and turned a lovely golden colour. Slice and serve!