Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Batter
To bake
Utensils
One wide oven tray (holding approx. 2 l)
How it's done
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Batter
Preheat the dish and oven to 220 °C. Place the egg yolks, sugar, ricotta and milk in a bowl, mix well using the whisk on a mixer. Combine the flour and baking powder, mix in. Beat the egg whites with the salt until stiff, carefully fold into the mixture using a rubber spatula.
To bake
Remove the dish from the oven, add the butter and allow it to melt. Transfer the batter to the dish, top with the strawberries. Bake the omelette for approx. 15 mins. in the centre of the oven. Remove from the oven, dust the omelette with icing sugar.
| Tip: | Instead of strawberries, you can also use raspberries or blueberries. |
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