|Castor sugar||1 Ounce|
|Unsalted butter||1⁄2 Ounce|
|Jam||1 Tablespoon, warmed|
Cream together the egg yolks, sugar and flavouring.
Whisk the whites stiffly and mix them lightly with the yolks and sugar.
Heat the butter in the omelet pan and take off any scum.
Pour in the omelet mixture and cook without stirring over a moderate heat until it just sets.
Brown off the top by putting it into a hot oven (425° F., Gas 7) or by putting it under a hot grill for a minute.
Spread the jam in the centre and fold the omelet over, away from the handle of the pan, and then tip it out on to a hot dish.
Dredge with sugar and serve at once.