|Canned peach slices||8 3⁄4 Ounce (1 Can)|
|Milk||1⁄4 Cup (4 tbs)|
|Cooking oil||1 Tablespoon|
|Ground cinnamon||1 Pinch|
|Ground allspice||1 Pinch|
Dice peaches; drain well.
With a fork, beat together the eggs, milk, and salt.
Heat 1 teaspoon of the oil in an 8-inch skillet or omelet pan.
Pour in 1/3 of the egg mixture; cook over medium-high heat till egg is set but still shiny.
Top with 1/3 of the peaches; sprinkle with cinnamon and allspice.
Run spatula around edge of omelet; fold one side over peaches.
Tilt pan and roll omelet onto hot plate.
Keep warm in 250° oven.
Repeat to make 3 omelets in all.
Warm last filled omelet before serving.