Raspberry and Ricotta Dessert Omelette

Instructions

1. Place Salerno Ricotta Cheese in a colander or strainer and let drain for about 10 minutes.
2. When drained, transfer into a bowl. Add raspberry preserve, powdered sugar (about 1 tbsp, to taste) and cinnamon to the Salerno Ricotta Cheese and mix until thoroughly combined.
3. Add lemon zest into the mixture and stir.

1. Crack eggs into a liquid measuring cup. Whisk eggs to combine. Add a little water or milk to the eggs. Add a pinch of powdered sugar and vanilla extract. Whisk until well combined.
2. Set your range heat to medium-low and place 1 tbsp butter in a small omelette pan. Let it melt and get bubbly to coat the pan.
3. Pour about 1/2 cup egg mixture into pan, coating the bottom of the pan to make your first omelette. Let the egg cook; it will turn a pale yellow from the outside in, so that the centre is still bright yellow and runny.
4. Add 2 to 3 dollops of filling and 5 fresh raspberries to the centre of the omelette. Fold in thirds or in half, cook a little longer, and then remove to plate.
5. Repeat with the rest of the batter. Wipe out your pan between omelettes to remove any escaped filling.
6. Dust each omelette with powdered sugar and garnish with fresh berries before serving.

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