- Yields: 8 Omelettes
- Preparation: 62 minutes
- 8 eggs
- 1/2 tsp (2mL) vanilla extract
- 1 pinch powdered sugar
- 1-2 oz water
- 1/2 cup (125mL) raspberries
- 4 tbsp (60mL) butter
- 8 oz SALERNO - Traditional Ricotta
- 2 tbsp (30mL) raspberry preserves
- 1 tbsp (15mL) powdered sugar
- 1 tsp (5mL) cinnamon
- Place Salerno Ricotta Cheese in a colander or strainer and let drain for about 10 minutes.
- 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.
- Add lemon zest into the mixture and stir.
- 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.
- 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.
- 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.
- 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.
- Repeat with the rest of the batter. Wipe out your pan between omelettes to remove any escaped filling.
- Dust each omelette with powdered sugar and garnish with fresh berries before serving.