4 tbsp cream
1 tbsp icing sugar
dash of salt
homemade raspberry jam
(icing sugar for dusting)
Lightly whisk the eggs, cream and salt together in a bowl. Add the icing sugar through a sieve and stir.
Melt some butter in a skillet. Pour the egg mixture in the hot skillet.
Cook until the mixture is softly set, stirring with a spatula and tilting the skillet to cook the omelette evenly.
Fill the omelette with raspberry jam and fold in half. Transfer the omelette to a plate, sift some icing sugar on top and serve immediately.
Recipe source: adapted from "Hillomunakas", Finnish egg carton, 1980s.