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A recipe from the dining cars of the Chesapeake and Ohio Railroad from the 1950's "Use the jam or jelly of your choice!" ***Do not salt eggs before or during cooking. Salt can cause the eggs to become tough tough during cooking, so for best results salt eggs (if desired) only after cooking.
- Mix eggs& milk with a fork until blended.
- In a non-stick omelette pan melt 1 tablespoon butter over medium-high heat, when butter stops foaming pour in eggs, swirling around pan to distribute evenly.
- Cook, lifting sides of omelette to let uncooked egg flow underneath, until almost set (about 1 minute), spread jelly or jam of choice over half of omelet.
- Fold plain side of omelette over jelly and cook for an additional 20 seconds.
- Serve at once.
- Salt& pepper to taste.