Instructions: Beat the egg yolks with the sugar.

Whisk the egg whites until they are stiff then fold into the egg yolk mixture.

Melt the butter in a large frying pan and pour in the egg mixture spreading it to cover the base of the pan evenly.

Cook the omelette over moderate heat for about 3 minutes or until the base is golden brown.

Stir the chopped ginger into the marmalade.

Place the omelette under a preheated moderately hot grill for 2 minutes or until the omelette is firm and brown on top.

Spread on the marmalade mixture and put under the grill for a further 1 minute.

Decorate the top with the sifted icing sugar. Serve very hot cut in wedges.

Alternatively you can cook the omelette in two batches in a small pan.

Serves 4

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