Tropical Omelette

Beat the eggs with the brown sugar, Cointreau and double cream

· Heat the Extra Virgin Olive Oil in a non-stick frying pan

Add the eggs, covering the bottom of the pan

· Allow to cook, loosening the edges as it cooks, once one side is cooked, turn over to cook the other side

Whilst cooking, roughly chop all the fruit into cubes and mix together

· Turn out omelette onto a plate and fill with the fruit

Fold in half, and half again to create the shape of a handkerchief

Serve with custard or cream