Recipe by SnowHat
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.
Directions See How It's Made
- 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.