Soufflé Omelette

• 3 eggs, separated
• 2 tablespoons double cream (optional)
• 1 tablespoon

Beat the egg yolks, cream (if using) and sugar together until smooth. Whisk the egg whites until stiff and fold lightly into the yolks. Melt the butter in a frying pan over a moderate heat, pour in the egg mixture, level it off with a spoon and leave until small bubbles appear on the top. Spoon in the jam or whatever filling you are using, fold the omelette over and dust the top with icing suga