- 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
- Combine the eggs, milk, and salt in a medium bowl. Beat with a fork or whisk until frothy.
- Melt butter in a large non-stick skillet over medium heat.
- Add eggs and cook without stirring until edges are set, about 30 seconds.
- 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.
- Repeat process once more, shaking pan to insure omelet will not stick to pan. This process also creates an evenly cooked omelet.
- 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.)
- Spoon jam over half the omelet and fold over the other half to cover the jam.
- Carefully slide omelet onto serving platter or cutting board. Cut in half and serve immediately.