This recipe came from an estate sale. I obtained it when I purchased the family collection from the Allen Estate in Justin, Texas in 1992.



  1. Beat eggs and salt in small with fork.
  2. Melt butter in omelet pan over medium high heat then tilt skillet so the inside of skillet is coated.
  3. Pour eggs into skillet then tilt skillet to spread out the eggs.
  4. When edges of the omelet become firm pull edges gently toward center with a fork.
  5. Tilt skillet to let the uncooked eggs run to the edge to cook.
  6. When omelet is set spoon preserves on top.
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