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