Prep 10 mins
Cook 0 mins
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.
love this recipe. there was a restaurant in NY that served jelly omelets for Thanksgiving breakfasts my favorite after watching the parade.Think it was called Tofineties.
I am still not sure if I like jelly on my egg but my husband and little granddaughter did. It is a very different way to eat eggs. the recipe was very easy. We used grape jelly but I think I should have tried it with peach or strawberry. Thanks maiameow.