Strawberry Omelette

Fillings

1

Cut two cups of strawberries into four pieces and place them in a bowl, then add the rum, orange zest, and 1/4 cup of sugar. Reserve

2

In a medium-sized saucepan, combine the remaining strawberries and sugar and cook over medium heat, stirring occasionally, until the strawberries are tender

Let it cool for five minutes or until the strawberries are soft

Strain the mixture through a sieve to obtain a puree

Leave to cool

Omelette

1

Beat the eggs with the sugar in a blender until a creamy mixture is obtained

Add the baking powder and beat until well mixed

2

Brush the frying pan with butter and cook over low heat until it's warm

Pour 1/4 of the egg mixture into the pan, cover, and let it cook for six minutes or until the bottom is golden brown

Pile 1/4 of the reserved strawberries on top of the omelette and fold it in half

Transfer to a plate and reserve

Repeat the operation with the remaining eggs and strawberries

3

To serve, distribute the strawberry puree among individual plates and arrange the omelette on top

Dust with confectioner's sugar and serve immediately.