Omelet with Jam

Name: Omelet with Jam
Ingredients: 6 whole Eggs (Fresh large eggs); 2 oz Butter (Approximately 60g. Unsalted is preferred for sweet omelets.); 1 tbsp Powdered Sugar or Caster Sugar (Original calls for 'rather less sugar' than a plain sweet omelet.); 3 tbsp Fruit Jam or Marmalade (Apricot, Strawberry, or Orange Marmalade are recommended. If using Marmalade, you may rub sugar lumps on an orange peel for extra flavor.); 0.5 tsp Vanilla Essence (Optional but recommended for flavor.); 1 pinch Salt (To balance the sweetness.)

A classic Victorian sweet omelet filled with warm fruit preserves. While apricot jam is traditional, this versatile recipe can be made with strawberry jam, pineapple, or orange marmalade. The omelet is lightly sweetened and flavored with vanilla, encasing the warm fruit filling.

Ingredients

6 whole Eggs (Fresh large eggs)
2 oz Butter (Approximately 60g. Unsalted is preferred for sweet omelets.)
1 tbsp Powdered Sugar or Caster Sugar (Original calls for 'rather less sugar' than a plain sweet omelet.)
3 tbsp Fruit Jam or Marmalade (Apricot, Strawberry, or Orange Marmalade are recommended. If using Marmalade, you may rub sugar lumps on an orange peel for extra flavor.)
0.5 tsp Vanilla Essence (Optional but recommended for flavor.)
1 pinch Salt (To balance the sweetness.)

Instructions

1Place the jam or marmalade in a small heat-proof dish. Warm it gently in a low oven or microwave just to take the chill off. If using pineapple, chop preserved slices and heat the syrup separately.
2Crack the eggs into a mixing bowl. Add the sugar, vanilla essence, and a pinch of salt. Beat the eggs thoroughly until the yolks and whites are well combined and slightly frothy.
3Melt the butter in a frying pan over medium-high heat. When the butter foams and just begins to quiet down (do not let it brown excessively), pour in the beaten egg mixture.
4Let the eggs set on the bottom. As the top is still slightly moist, place the warmed jam in the center (or to one side if using a larger amount of butter/eggs). Fold the omelet in half over the jam to enclose it.
5Slide the omelet onto a warm plate immediately. If using the pineapple variation, pour the hot syrup around the base. If using marmalade, you may pour a little orange juice around the edge.