1 Ingredients for Plain Omelet (see cross-reference), omitting pepper and reducing salt by half
1 tablespoon (12 g) granulated sugar, plus additional sugar for sprinkling
1 Jam, jelly, or marmalade, as needed for spreading (approximately 3–4 tablespoons / 60–80 ml)
Instructions
1. Prepare the Plain Omelet batter as directed in the Plain Omelet recipe (page 99), omitting the pepper and using only half the called-for salt. Stir in 1 tablespoon (12 g) granulated sugar.
2. Cook the omelet in a cast-iron skillet (or equivalent heavy skillet) over moderate heat — approximately 325–350°F (165–175°C) surface temperature — until the edges are set and opaque and the center is just barely moist, approximately 2–4 minutes. The underside should be pale golden when lifted at the edge with a spatula.
3. Before folding, spread the surface of the omelet evenly with jam, jelly, or marmalade. Use enough to cover the inner half that will be enclosed, approximately 3–4 tablespoons (60–80 ml), or to taste.
4. Fold the omelet in half, enclosing the filling. Turn it out onto a warmed serving plate — the exterior should hold its shape and show no raw egg. Immediately sprinkle the top with a light, even layer of granulated sugar.
5. Serve at once. The omelet is done when it holds its fold without seeping raw egg from the seam, the surface is set, and the filling is warmed through.
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