Filling and economical, Jam Omelet makes an interestingly different dessert for a weekday supper. Any thick jam may be used but a dark-coloured fruit jam, such as raspberry, will look more attractive than a pale one, such as apricot.
2 tablespoons castor sugar
½ teaspoon salt
1 oz. butter
2 tablespoons thick jam
Preheat the grill to high.
In a medium-sized mixing bowl, beat the eggs, 2 tablespoon of sugar and the salt together with a wire whisk or rotary beater.
In a medium-sized frying-pan, melt the butter over moderate heat. When the foam subsides, pour the egg mixture into the pan. Lift the edges of the omelet with a fork to allow the liquid egg mixture to run from the centre to the edges of the pan.
When the omelet begins to set, place the jam on one half of the omelet, leaving the edges clear. With a spatula or palette knife, fold the omelet over and slide it on to a warmed serving dish.
Sprinkle the omelet with the remaining sugar and place it under the grill for 1 minute.
Cut the omelet in half and serve at once.