Omelette with raspberries
Instructions
In a pan put the jam, diluitela with two tablespoons of kirsch, stir and heat for a few minutes.
In a bowl, add eggs, shelled the sugar and water, beat with a fork for half a minute.
Let it dissolve slowly in butter in a frying pan, pour in the eggs and slide on the bottom of the container and cover.
When the omelet is cooked through and still soft on, fold the left side toward the middle and on top of this the right part.
Slide the omelet onto warm serving dish and pour over the jam to liquor.
Serve immediately.
Ingredients and dosing for 4 persons
- 6 eggs
- 20 g of sugar
- 30 g of butter
- 4 tablespoons of water
- For the sauce:
- 50 g of raspberry jam
- Kirsch