Instructions: MAKES 2 3-egg omlets.

Position oven rack 6 to 8 inches from broiler and preheat broiler.

Clean fruit and cut into bite-size pieces if necessary. Set aside.

In small bowl, stir together sour cream, honey and cinnamon. Set aside.

In 8- to 10-inch omelet pan or skillet, over medium heat, melt half of the butter. Pour in half of the beaten eggs. As eggs cook, use a spatula to lift edges, letting uncooked egg run underneath. When no loose egg will move to edge, remove pan from heat and sprinkle on half of the cheese.

Place pan under broiler just until cheese is melted and egg is completely set.

Spread half of the fruit on one side of omelet, and top with generous dollop of sour cream mixture. Fold other side over fruit, and slide omelet onto plate. Garnish with more sour cream mixture and fresh mint. Cook second omelet same way (for yourself).

Makes 2 servings. PANTRY: In summer, use berries, pitted cherries, or sliced peaches, nectarines, or apricots. In fall, try fresh figs or sliced pears, persimmons, or apples sauteed in a little butter until soft. In winter, try tropical fruits such as sliced bananas, papaya or pineapple.

DO AHEAD: Stir together sour cream mixture. Wash fruit; peel and cut any that wont discolor or soften; cook if desired. Crumble the cheese. Store all, covered, in refrigerator. In the morning (15 to 20 minutes), cook and fill omelets as directed. Sprinkle fresh mint on top if desired.

Notes: "For one, plus the cook. A quick and easy fruit crepe that showcases fruit according to season."
*REF "Breakfast in Bed: 90 Recipes for Creative Menu suggestions are offered by category, such as: breakfast for a sick loved one; breakfast from a child for Mom or Dad or grandparents; breakfast for a new lover; breakfast for one; and before the feast on Thankgiving Day.

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