Beat the eggs with the sugar, the Cointreau and the cream.
Heat three tablespoons of Extra Virgin Olive Oil from Spain in a non-stick frying pan.
Add the beaten eggs. Leave to set on one side, then turn it over to cook the other side. Remove from the frying pan and trim the edges to give it a rounded shape.
Dice the fruit, mix well and leave to one side until the ready to serve.
To serve:
Place the open omelette onto a plate and fill with the diced fruit.
Fold in half twice, shaping it like a handkerchief. Top with custard.
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