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Stonewall Kitchen Jam Omelet
Makes 2 Servings
*3 large eggs at room temperature
*2 tablespoons milk, optional
*1/8 teaspoon salt
*1 tablespoon + 1 teaspoon unsalted butter
*1/4 cup of your favorite Stonewall Kitchen Jam, such as Raspberry Peach Champagne Jam, Strawberry Brandied Apricot Jam, Wild Maine Blueberry Jam or Red Raspberry Jam
1Combine the eggs, milk and salt in a medium bowl. Beat with a fork or whisk until frothy.
2Melt butter in a large non-stick skillet over medium heat.
3Add eggs and cook without stirring until edges are set, about 30 seconds.
4Push cooked eggs toward center with wooden spoon or heat-resistant rubber spatula and tilt pan so the uncooked egg runs toward the outside rim you have created.
5Repeat process once more, shaking pan to ensure omelet will not stick to pan. This process also creates an evenly cooked omelet.
6Cook until top is set and bottom is slightly brown, about 2 minutes more. (If you prefer eggs to be well done, flip omelet over with spatula and cook another minute.)
7Spoon jam over half the omelet and fold over the other half to cover the jam.
8Carefully slide omelet onto serving platter or cutting board. Cut in half and serve immediately.
Stonewall Kitchen®
To order a wide variety of Stonewall Kitchen jams, chutneys, mustards, dessert toppings and flavored oils, visit