Use an electric beater to beat the egg yolks with 30 ml sugar until thick and pale yellow.
Wash and dry the whisks, and then beat the egg whites with the remaining sugar until soft and glossy.
Fold the mixtures together and pour into a lightly greased ovenproof frying pan.
Cook in a preheated 180 °C oven for 10 minutes or until the omelette is puffed and golden.
Transfer to the stove top and continue cooking for a further two minutes over very low heat.
Place the chocolate chips and berries on one half of the omelette and fold in half.
Dust with icing sugar and serve immediately.
Melt apricot or strawberry jam to pour inside the omelette, or created your own sweet filling.
Make sure you have your oven gloves ready when you take the pan out of the oven, or ask your mom, dad or other grown-up to help you.