2 eggs
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.
Serves 1.

Recipe source: adapted from "Hillomunakas", Finnish egg carton, 1980s.