CHEAP AND EASY EATS:

Eggs and Jam, Hold the Ham

By Gail  Harlow

This omelet whips up quickly and is perfect for a late-night nosh in the kitchen with someone special, a Sunday-morning brunch, light lunch, or breakfast in bed. Serve it with champagne and fancy crackers instead of toast and it becomes an elegant spur-of-the-moment feast when you have something unexpected to celebrate. Because it’s sweet, kids love it, too.

Ingredients (Makes one omelet)

Two Eggs

Butter

Light Cream

Salt and pepper

Strawberry Jam

Fresh strawberries, stemmed, washed and cut in half

Confectioner’s sugar (optional)

Break eggs into a bowl and beat with a fork until frothy. Add two tablespoons of light cream, and salt and pepper lightly. Toss in a four or five fresh washed strawberries, stems removed, and cut in half.

Using medium heat, melt three tablespoons of butter into a sauté pan.  When the butter is melted, and has turned white, pour the beaten egg mixture into the pan. Once the eggs begin to solidify (one minute or more), spoon two or three tablespoons of strawberry jam onto half of the omelet. Lift the other half of the omelet over the top of the jam to cover it. Cook a minute more, then gently flip the omelet over, to cook the other side. Some of the jam will escape and mix with the butter in the pan to make a sweet sauce. The omelet is done when the egg mixture is soft but no longer runny.

To serve: If you are making two, keep the first omelet warm in an oven while you prepare the second one. When ready to serve, place the omelet on a plate. Pour any remaining melted butter and jam from the bottom of the pan over the omelet, and surround with remaining fresh strawberries. The warm, cooked strawberries inside the omelet will contrast nicely with the fresh cold ones on top. If you have a sweet tooth, sprinkle very lightly with confectioner’s sugar. Serve with an English muffin, crackers or toast. Juice of choice, coffee, tea or champagne!

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Gail Harlow is the Founding Editor of

MAKING BREAD: The Magazine for Women Who Need Dough. E-mail her at gail@makingbreadmagazine.com with your comments.

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