Segment the grapefruit, and squeeze the juice from the left over core and membranes.  Add an equal volume of sugar to the juice, and place in a pan along with the cloves, cardamon and star anise and simmer on a low heat until it is reduced by about a half.   You should have a pale pink light syrup.

Separate the eggs - it is best to do this one at a time - place the whites into a large bowl and whisk until they form soft peaks.   Beat the eggs with a fork and gently fold into the whites.

Melt half the butter in a small frying pan, add half the egg mix, gently spread around the pan and allow to cook for about a minute.    Once the bottom and sides are solid place under a hot grill to finish cooking.   Keep a careful eye on it as it can go from underdone to burnt very quickly!

Once done slide onto a plate, top with some segments of Florida grapefruit, them fold the omelette over.  Add a dollop of Greek Yoghurt and drizzle with the syrup.

Serve immediately.