|Strawberries||500 Milliliter, hulled and sliced in 3 (2 Cups)|
|Butter||60 Milliliter (4 Tablespoons)|
|Sugar||45 Milliliter (3 Tablespoons)|
|Orange juice||250 Milliliter (1 Cup)|
|Cornstarch||10 Milliliter (2 Teaspoons)|
|Cold water||45 Milliliter (3 Tablespoons)|
|Eggs||8 , well beaten|
Set strawberries aside in bowl.
Heat half of butter in frying pan.
Add 2 tbsp (30 ml) sugar and cook 2 minutes over high heat while stirring constantly.
Continue stirring, pour in orange juice and bring to boil.
Cook 2 more minutes over high heat.
Mix cornstarch with water; stir into sauce.
Cook 1 minute over high heat, stirring occasionally.
Pour over strawberries and let stand 15 minutes.
Heat remaining butter in large nonstick frying pan or omelet pan.
When hot, pour in eggs and cook 30 seconds over high heat while mixing with fork.
Continue cooking another 30 seconds or until top is set.
Add half of strawberries and cook another 20 seconds.
Carefully roll omelet while tilting pan, then turn onto ovenproof serving platter.
Sprinkle with remaining sugar and broil several minutes in oven.
Meanwhile, heat remaining strawberries in small saucepan.
When ready to serve, pour strawberries over omelet and garnish with shredded coconut if desired.