1. In a saucepan, heat the blueberries and honey. Cover and cook until the mixture has a jam-like consistency; stir occasionally.

2. Beat the eggs and milk. Season with salt and pepper.

3. In a non-stick pan, melt the butter. Pour in the beaten eggs and cook the omelette over medium heat, folding the eggs from the edges towards the center so that the mixture cooks evenly

4. Remove from heat. Top the entire surface of the omelette with the blueberry compote. Serve warm for breakfast or as a dessert.