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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.

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