Recipe: Jelly Omelet (serves 1 or 2, 1970's)

JELLY OMELET


3 eggs
1/4 tsp. salt
1 tbsp. butter or margarine
3 tbsp. jelly

Mix eggs and salt with fork until whites and yolks are just blended.

In an 8-inch skillet or omelet pan, heat butter or margarine over medium-high heat. As butter melts, tilt skillet in all directions to coat bottom and side thoroughly. Quickly pour eggs all at once into skillet. Slide skillet back and forth over heat, spreading eggs quickly with fork over bottom of skillet. Let stand over heat a few seconds to lightly brown bottom of omelet; do not overcook.

Drop jelly by 1/2 teaspoonfuls onto eggs. Run fork under edge of omelet; fold portion of omelet to center, then tilt pan and roll omelet onto plate. If necessary, tuck sides of omelet under.

Makes 1 or 2 servings
Source: Recipe booklet: Betty Crocker's Foods Men Like: Sure-to-please recipes for the man in your life, General Mills, Inc., 1970