Beat until light egg yolks

Beat in gradually confectioners' sugar.

Add vanilla or a grating of orange or lemon rind

Whip until stiff, but not dry the egg whites. Fold them lightly into the yolk mixture.

Melt butter in a skillet.

When the butter is very hot, pour in the omelet mixture. Cook and fold to form the omelet. When done, sprinkle with Confectioners' sugar

Serve with: Preserves or jelly or fold the omelet and spread with: Applesauce, prune or apricot pulp, drained canned fruit or sugared berries