1- Peel the apples, cut them into quarters, and toss them with lemon juice and cinnamon. Steep for 20 minutes.
2- Beat the eggs with the sugar until the mixture is light and frothy.
3- Add lemon zest, milk and sifted flour.
4- Add previously soaked and well squeezed raisins, then add apples and mix.
5- Melt a piece of butter in a 20 cm non-stick pan and pour in the mixture.
6- Cook the omelette covered for about 10 minutes over low heat, then turn it over onto a plate and cook for another 5 minutes.
7- Transfer to a plate, sprinkle with powdered sugar and serve cut into pieces.
A quick and easy dessert, perfect for breakfast or a snack!
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