11⁄4 cups frozen mixed berries
1 tblsp honey
4 egg whites
1 tblsp caster sugar
2 tsps unsalted butter
1⁄2 cup mascarpone
2 tsps honey
Combine berries and honey in a small saucepan over a medium heat. Bring to a boil. Remove.
To make honey mascarpone, place mascarpone and honey in a small bowl. Stir to combine.
Beat egg whites with sugar in a small bowl of an electric mixer, until soft peaks form.
Heat half the butter in a small, non-stick frying pan (top measures 20cm) over a low heat. Add half the egg mixture. Spread to cover base. Cook for about 4 minutes, or until just set. Transfer to a serving plate. Fold omelette in half. Repeat with remaining butter and egg mixture.
Serve with honey mascarpone and berries.