In my never-ending quest to get all people to eat more jam, I suggest a sweet omelet. The concept is old-fashioned, to be sure. Escoffier states that omelets can be filled with jam or jelly, but when I look at newer cookbooks they’re all savory — feta cheese seems to be popular. This recipe is stolen from The Nero Wolfe Cookbook. Nero Wolfe was a popular fictional detective from the 1930s to the 1960s, so this recipe is pre-Mad Men. I’ve simplified it, the original is called Hedgehog omelet. I also don’t have to tell anybody how to make an omelet.
1. For a two or three egg omelet, toast a small handful of sliced or slivered almonds in your favorite omelet pan.
And when the foam subsides, throw in some beaten eggs.
Make your omelet in the usual way. You could put the jam in it before rolling it out, but I think it looks better if you simply cut a slit in the omelet and whack a tablespoon of apricot jam right in it.
Several recipes say you could sprinkle with powdered sugar, or glaze it under a broiler, but those are restaurant tricks you may not need. You could skip the nuts, or use a berry or apple jam. I think I’m going to try my next omelet with one of my highly spiced jams — pear with balsamic and spices or spiced pluot. Chutney would be good too.