Jam Omelet

ingredients

• 3 large eggs at room temperature
• 2 tablespoons milk, optional
• 1/8 teaspoon salt
• 1 tablespoon plus one teaspoon unsalted butter
• 1/4 cup of your favorite Stonewall Kitchen jam

directions

1. Combine the eggs, milk, and salt in a medium bowl. Beat with a fork or whisk until frothy.
2. Melt butter in a large non-stick skillet over medium heat.
3. Add eggs and cook without stirring until edges are set, about 30 seconds.
4. Push cooked eggs toward center with wooden spoon or heat-resistant rubber spatula, and tilt pan so the uncooked egg runs toward the outside rim you have created.
5. Repeat process once more, shaking pan to insure omelet will not stick to pan. This process also creates an evenly cooked omelet.
6. Cook until top is set, and bottom is slightly brown, about 2 minutes more. (If you prefer eggs to be well done, flip omelet over with spatula and cook another minute.)
7. Spoon jam over half the omelet and fold over the other half to cover the jam.
8. Carefully slide omelet onto serving platter or cutting board. Cut in half and serve immediately.

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