Years ago, when I was a teenager growing up in Oakland, I went to a cafe called The Egg Shop & Apple Press. They had a tasty omelette there that I love to this day, made with cheddar cheese and apricot jam. I know it sounds a bit odd but, think cheese blintzes and you will get the idea! Yummy and oh so easy! Apricot Jam & Cheddar Omelette 3 eggs 1 T milk salt & pepper, to taste beat above together with a fork until blended 1T butter 2 T apricot jam, good quality, homemade if you have! 1/3 c grated cheddar cheese Melt butter in a non stick frying pan until hot and bubbly. Pour in the eggs and swirl around coating the bottom of the pan. With a rubber spatula, lift up the edges of the cooked egg and tilt the pan to let the uncooked egg run down underneath, changing sides as needed. Turn down the heat to medium or low so the egg cooks without browning. Add the grated cheese and the jam in a line down the middle of the omelette, perpendicular to the handle. Cook for a few minutes more until the eggs are set and the cheese is melted. Lift up the pan by the handle and fold the egg down towards the middle, one third of the way. With your spatula, give it a nudge and let it fold over onto itself and out of the pan on to the plate. Voilá! Eat & enjoy!