1 basket strawberries, hulled
1 kiwi fruit, peeled and sliced
1 (11 oz.) can mandarin orange segments, drained
1/4 c. brown sugar, divided
1/4 c. dark rum, divided
1/4 c. apricot preserves
5 eggs, separated
1 tbsp. cornstarch
1/2 tsp. cream of tartar
1/4 tsp. salt
2 tbsp. butter
Fruit for garnish if desired

Reserve one slice kiwi fruit and one strawberry with hull for garnish. Place remaining fruits in a bowl. Sprinkle half of the sugar and half of the rum and the apricot preserves over the fruits. Stir gently to distribute the sugar and set aside.

Place egg yolks in a small bowl and add the remaining rum and cornstarch. Beat well until mixture is a pale yellow color, set aside.

Place egg whites in a clean glass bowl. Add cream of tartar and salt. Mix at low speed of mixer until frothy. Turn to high speed and continue beating until stiff peaks form. Gently fold egg yolk mixture into egg white until mixture is an even pale yellow.

Heat butter in a 10 inch omelette pan. Swirl pan to coat the bottom and sides evenly with butter. Place over medium low heat and pour egg mixture into pan. Make a shallow trough across the center of the mixture to prevent breakage when omelette is folded. Sprinkle with remaining brown sugar. Cook until golden color and eggs begin to firm.

Place in a preheated 350 degree oven until eggs are set, about 10 minutes. Place omelette in a large dish. Pour fruits over the half side of omelette and fold over the other side. Garnish with a kiwi slice and a strawberry slice.