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Available for over a year

Ingredients: • 3 eggs separated • 1 tablespoon sugar, honey or sweet syrup • 1 tablespoon frozen raspberries • 2 Sicilian Red Oranges or 2 normal oranges Optional: Raspberry powder, Pumpkin seed brittle Method: • First, heat up your grill to medium heat. • Whisk up the egg whites with an electric whisk until they keep a shape without flopping. Add the sugar or syrup and whisk again. • Whisk the egg yolks and add them to the whites along with a dessertspoon of raspberry powder and a couple of frozen raspberries, crumbled into the mix, fold gently until everything is mixed in evenly. • Heat some butter in an omelette pan, or a frying pan. When the butter is sizzling, pour the mixture into the pan and cook on a medium heat for about 3 minutes until the omelette begins to set.. • Meanwhile, peel and prepare the oranges, either segmenting them or cutting them into small slices. Add some frozen raspberries to the oranges and a little sugar and raspberry powder. Put to one side. When the omelette has begun to set, sprinkle over a few more frozen raspberries, and a little sugar and place it under the grill to finish cooking. When the omelette is light brown and set, turn it out onto a plate, pour over the oranges and raspberries, sprinkle with icing sugar or some pumpkin seed brittle and serve with a little cream. Pumpkin seed brittle: • 1 tablespoon pumpkin seeds • 100g sugar • 1 tablespoon water • Oil a large piece of greaseproof paper and sprinkle the pumpkin seeds onto it. • Put the sugar and water into a large saucepan on the hob on a high heat and cook until the sugar starts to turn brown. • When it starts to turn brown, take it off the heat and let it cook a little longer until it is hazelnut brown, pour it onto the pumpkin seeds, leave to set, then place it into a food processor with the normal blade attachment. Process until it is finely chopped.