2 tablespoons (15 g) powdered (confectioners') sugar, plus more for sprinkling
1 Few grains salt (approximately 1/8 teaspoon)
2 tablespoons (37 ml) orange juice
1 teaspoon (5 ml) lemon juice
2 medium oranges, peeled and sliced lengthwise
0.5 tablespoon (7 g) unsalted butter
Instructions
1. Prepare the orange slices: Remove all peel and white pith from both oranges. Slice lengthwise into segments approximately 1/4 inch (6 mm) thick. Set aside.
2. Make the omelet base (following the Plain Omelet method): Beat the 3 eggs with the powdered sugar, salt, orange juice, and lemon juice in a bowl until the mixture is pale, slightly thickened, and the sugar is fully dissolved, approximately 1-2 minutes by hand.
3. Melt the butter in a 9-inch (23 cm) skillet over medium heat (approximately 325-350°F / 163-175°C). The butter should foam and then subside — do not let it brown. Swirl to coat the pan evenly.
4. Pour the egg mixture into the pan. As the edges begin to set, approximately 30-45 seconds, gently lift them with a spatula and tilt the pan so uncooked egg flows underneath. Continue until the top surface is just barely set but still slightly glossy, 1-2 minutes total. The omelet should be pale golden on the underside and creamy on top.
5. Arrange one-third of the orange slices across the center of the omelet and sprinkle generously with powdered sugar.
6. Fold the omelet in half or in thirds over the filling and slide onto a warm serving plate. Arrange the remaining orange slices around the omelet on the plate and sprinkle the whole presentation with additional powdered sugar.
7. Serve immediately, while the egg is still tender and the sugar has not fully dissolved into the fruit.
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