Spelt Omelet

For the spelt omelet, mix all the ingredients for the dough and let it rest for 30 minutes.

Wash the vegetables. Peel and slice the carrots, chop the sugar snap peas and cut the spring onions into rings. Clean the mushrooms and cut them into bite-sized pieces.

Melt the butter in the pan and caramelize the sugar in it. Add the vegetables and glaze lightly. Deglaze with water and juice of one lemon, season and cook on low heat with the lid closed. Add a little water if necessary.

Bake small spelt omelets in the hot butter, fold them and serve with the vegetables.

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