Peel, remove pith, and section the blood orange, then cut the sections in half.

Cut the green grapes in half.

Slice the banana.

Slice the strawberries.

Mix all the prepared fruit together in a bowl.

Sprinkle the fruit mixture with cinnamon and pour in the white wine.

Mix the fruit and wine together.

Refrigerate the fruit compote for a minimum of 30 minutes or up to 2 hours.

In a separate bowl, beat together the eggs, flour, sour cream (or cottage cheese), and milk.

Ten minutes before serving, pour the egg mixture into a large non-stick or lightly greased frying pan.

Cover the pan and let the egg run under the cooked areas by lifting the edges.

Cook for approximately 5 minutes, until the bottom is golden and the top is just cooked.

Drain the wine from the fruit compote (reserve for sipping).

Place a few spoonfuls of fruit compote on half of the omelet.

Drizzle the fruit compote with honey.

Fold the omelet over to cover the fruit.

Cut the omelet in half and remove to two warm plates.

Spoon the remaining fruit compote over the top of the omelets.

Sprinkle with chopped pecans.

Sprinkle with Grand Marnier (optional).

Serve immediately.