Fresh Raspberry Omelette - cooking recipe

Ingredients

2 c. raspberries
2 Tbsp. sugar
6 eggs, lightly beaten
2 Tbsp. butter
salt to taste
pepper to taste

Preparation

Stem and gently rinse berries.
Pat dry.
Sprinkle sugar over berries; gently toss to mix.
Let stand 15 to 20 minutes.
Use an omelette pan or skillet.
Melt butter in pan.
When slightly browned, pour in eggs.
Swirl skillet or pan several times while cooking so uncooked egg will run onto surface of pan.
When mixture begins to thicken but is still soft, remove pan from heat and spoon berries onto half.
Flip other half over to cover berries.
Cover with lid; let stand 5 minutes.
Slide omelette onto a warm plate; top with dollop of sour cream or plain yogurt. Serves 2.