200 g ricotta cheese
20 g raisins and pine nuts
Mix together in a bowl the beaten eggs, salt, pepper, ricotta cheese previously blended with sugar, cinnamon, pine nuts and raisins and some milk. Stir quickly with a wooden spoon, then trasnfer the mixture to a frying pan with some oil. Cook on a high flame. As soon as the omelette begins to harden, toss the frying pan so that it doesn’t stick on the bottom. Turn it over on a dish, then slide it back onto the pan. When both sides are golden remove the omelette and let it cool on a large dish. Serve it sliced with raw celery sticks.