Meat stuffed omelettes are a low carb, gluten-free, and lactose-free first course, tasty and flavorful. I prepared the filling for cannelloni using the recipe for meat in sauce. Once cooked and cooled, I removed it from the sauce, placed it in a mixer, and with a few tablespoons of sauce, blended it to obtain a smooth and firm mixture. I chose only beef, but pork can also be added. They were then seasoned with the meat sauce and a bit of almond milk béchamel which can also be replaced with a sprinkle of parmesan. A hearty dish that can also serve as a main course.
If you don’t want to miss all the new recipes, follow me also on my FB page, on my IG profile and on my YouTube channel.
Discover also the other first course recipes
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 4 People
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs beef
- 3 tbsp extra virgin olive oil
- 1/2 onion
- 1 leaf basil
- 1 clove
- 7.1 oz peeled tomatoes
- 5.3 oz tomato puree
- 2/3 cup water
- salt
- pepper
- 2 tbsp lactose-free butter
- 2.5 tbsp gluten-free rice flour
- 2 cups gluten-free almond milk
- salt
- nutmeg
- 8 eggs
- salt
Tools
- 1 Pan
- 1 Saucepan
- 1 Pot
- 1 Baking dish
Steps
Clean the spring onion or onion and finely chop it.
Place the oil in a large saucepan and bring to the stove. Over medium heat, warm up and add the meat. Brown on all sides.
Add the spring onion and salt, let it flavor for 5 minutes. Add 100 ml (⅔ cup) of water and cover with a lid. Cook for 40 minutes.
Meanwhile, pass the peeled tomatoes through a food mill. Add the tomatoes, clove, and basil. Close again with the lid and cook for about 20 minutes.
Add the tomato puree and the remaining water. Adjust salt and cook over very low heat for about 1 hour.
Stir occasionally, checking that the sauce does not dry out too much. If necessary, add a ladle of hot water. The meat is cooked when it is tender and flakes with a spoon.
Let it cool.Remove the meat from the sauce and put it in a mixer. Add 1 ladle of sauce and blend, set aside.
Melt the butter in a small saucepan over low heat, add the flour, and cook for about 1-2 minutes, stirring. Meanwhile, heat the milk.
Add the hot milk to the white roux, stir with a whisk, and cook.
Salt and season with nutmeg. Bring to a boil while stirring with a whisk.
The béchamel is ready when it becomes thick, about 5 minutes from boiling.
Transfer to a glass or ceramic container. Cover with plastic wrap in contact and let it cool to room temperature.Beat the eggs in a bowl with salt.
Preheat a pan with a diameter of 22 cm (8.5 inches). Brush a bit of oil and pour a ladle of eggs. Cook for one minute on each side. Repeat the same with the remaining eggs.
Stuff each omelette with the meat. Fold them into a packet.
Grease a baking dish. Spread a ladle of sauce on the bottom. Place the omelettes on top. Season with sauce and béchamel.
Bake in a preheated static oven at 392°F for 15 minutes.
Remove from oven and let cool for 10 minutes before serving.
ATTENTION: consult the Italian Celiac Association’s guide and read the ingredients carefully to ensure they do not contain gluten contamination
Advice
They can be stored in the fridge for 2 days. They can be frozen.
They can be stored in the fridge for 2 days. They can be frozen.
Do you like my recipes? Then stay updated by following my Facebook page or the Instagram profile.
Follow me also on Pinterest.
Return to HOME to discover the latest recipes!
