This recipe is not endorsed by British jam makers Wilkin & Sons Ltd., but tastes exceedingly good when their special strawberry preserve, Little Scarlet, is used.
It is adapted from a slim volume that has a charm all its own, particularly if you are a fan of author Dorothy L. Sayers. "The Lord Peter Wimsey Cookbook," by Elizabeth Bond Ryan and William J. Eakins (Ticknor & Fields, 1981), chronicles the epicurean delights enjoyed by Sayers's incomparable character, Lord Peter.
The recipe was included in the Dinner chapter. Sayers was something of a cook herself, evident in the dedication of her husband Atherton "Mac" Fleming's "Gourmet Book of Food and Drink" (1933): "To my wife who can make an omelette."
1 tablespoon butter
4 tablespoons good quality strawberry jam, warmed with an optional 1 tablespoon dark rum
In a small nonstick skillet over medium-high heat, melt the butter so that it's a bit frothy and coats the bottom of the skillet. In a small bowl, whisk the eggs, adding salt to taste. Pour the beaten eggs into the skillet, shaking the skillet so that the eggs cover the bottom evenly. As soon as the eggs begin to firm, spread the warmed jam or jam-rum mixture in the center of the omelet. Fold the omelet over on itself, and turn out onto a warmed plate. Sprinkle with sugar and serve immediately.
Per serving (without sugar): 300 calories, 13 gm protein, 27 gm carbohydrates, 16 gm fat, 441 mg cholesterol, 7 gm saturated fat, 352 mg sodium, trace dietary fiber
-- Bonnie S. Benwick