Heavenly Peach Jam Omelet
It's made of the simplest ingredients -- a tablespoon of butter, two eggs, a dash of salt, two tablespoons of jam and a sprinkling of powdered sugar.
This is one of those dishes that is more than the sum of its parts.
You can whip it up in just minutes, for a quick lunch, supper, snack, or even breakfast.
The recipe comes from a fun little book I'm growing to love, Country Egg, City Egg by Gayle Pirie and John Clark. The authors use apricot jam, by the way. But I used some peach jam that was just crying out to be eaten. I'll bet any jam would be delicious.
PEACH JAM OMELET
1 T. butter (I used salted; the authors use unsalted)
2 T. peach jam
dash or two of powdered sugar
Over medium-high heat, melt butter in small skillet until frothy but not browned.
Whip together eggs in a separate bowl, and add a touch of salt.
With heat still on medium-high, pour eggs into skillet. Use wooden spoon to pull in the edges of the omelet several times so the runny middle part can slip out to the edges of the pan and cook. This helps the center of the eggs stay soft and creamy.