Curdled Cream Omelette

Preheat the oven

Beat the egg yolks until they thicken slightly

Add 1/2 cup of tangy cream, salt, and beat well

Beat the egg whites in a snow-like consistency

Combine the egg yolks with the egg whites

Heat butter or margarine in a large frying pan

Add the omelette mixture

Cook over low heat for about 5 minutes, until it puffs up and lightly browns at the bottom

Put the frying pan in the oven for 12-15 minutes, until the top is golden brown

Release with a spatula and slide onto a warmed plate

Cut quickly into triangular slices with two forks

Serve immediately with a little remaining cream and jelly on each slice

Serves 3 to 4 people.