Breakfast calzone with tomatoes and scrambled eggs

Ingredients for 1 servings:

• 80 g spelt flour type 630
• ½ pack of baking powder
• 50 g low-fat curd cheese
• 20 ml water
• some salt
• some basil
• some oregano
• 1 egg(s)
• 2 egg whites or one egg
• 50 g cocktail tomatoes
• 80 g mozzarella, light or regular

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

For the dough, knead the flour, baking powder, quark, and spices together, adding enough water to make a dough that’s easy to knead but not too sticky. Go slowly, as it can easily become too much. Roll out the dough on a floured surface into a ball. Whisk the egg, egg white, or an extra egg, and season. Fry the eggs in a pan until scrambled. Slice the mozzarella and place a few slices on half of the dough. Place the scrambled egg on top and scatter the chopped tomatoes on top. Place the remaining mozzarella on top and carefully fold the dough over it. Press the edges together slightly; this works best with a small fork. Place the calzone on a baking sheet lined with baking paper. Bake in an oven preheated to 200°C (top/bottom heat) for about 20-25 minutes on the middle rack. Approx. 540 kcal per serving.