Roasted red pepper and rosemary omelette

75g Loprofin Mix
1 tsp baking powder
1 tbsp tomato puree
5 tbsp rapeseed oil
100ml Loprofin Drink/Sno-Pro
1 red onion, chopped
1 red pepper, sliced
1 tbsp rosemary
Salt and pepper

1. Heat 1 tbsp rapeseed oil in a frying pan. Add the onion, garlic and red pepper and sauté for 5 minutes.
2. Season with rosemary, salt and pepper.
3. Set the filling aside in a bowl and leave to cool.
4. To make the omelette, use an electric whisk* to combine the Loprofin Mix, baking powder, 2 tbsp rapeseed oil, Sno-Pro and tomato puree.
5. Whisk the mixture for approx. 3 minutes until the mixtures becomes quite thick and holds its shape.
6. Mix the filling into the omelette mixture and heat 2 tbsp rapeseed oil in frying pan over a low heat. Add the omelette filling and spread it out quickly into a circular shape.
7. Turn up the heat of the pan to medium and cook the omelette for approx. 3 minutes on each side until golden brown and cooked through.
8. Serve with a crisp green salad, tomato relish and, for some exchanges, a measured amount of crème fraiche.