Jam omelette

Jam omelette

Jam omelette


  • Eggs 4
  • Castor (superfine)
  • sugar 1/2 Tbsp Salt a dash
  • Butter 30 g (1 oz)
  • Thick jam 2 Tbsp

This makes an interesting dessert. 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.

Serves 2


  1. In a mixing bowl, beat eggs, sugar and salt together.
  2. In a pan, melt butter over moderate heat. When foam subsides, pour in egg mixture.
  3. Tilt and rotate pan to allow liquid mixture to run from the centre to the edges.
  4. When omelette begins to set, place jam on one half of omelette, leaving edges clear.
  5. With a spatula or palette knife, fold omelette over and slide it onto a cutting board. Cut omelette in half and serve immediately.

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