




		C&O Railroad Jelly Omelette A recipe from the dining cars of the Chesapeake and Ohio Railroad from the 1950's "Use the jam or jelly of your choice!" Items needed: For each omelette: 3 eggs (just 2 eggs for a smaller omelette), 1 tablespoon milk, 2 tablespoons jelly or jam, butter. Mix eggs & milk with a fork until blended. In a non-stick omelette pan melt 1 tablespoon butter over medium-high heat, when butter stops foaming pour in eggs, swirling around pan to distribute evenly. Cook, lifting sides of omelette to let uncooked egg flow underneath, until almost set (about 1 minute), spread jelly or jam of choice over half of omelet. Fold plain side of omelette over jelly and cook for an additional 20 seconds. Serve at once. Salt & pepper to taste. ***Do not salt eggs before or during cooking. Salt can cause the eggs to become tough tough during cooking, so for best results salt eggs (if desired) only after cooking.