Instructions: In small bowl, lightly whisk together eggs and salt. Heat an 8 inch non-stick skillet over moderate heat. Add 1 1/2 teaspoons butter and swirl to coat pan.

Place 2 tablespoons of egg mixture in skillet and swirl to coat pan; do not scramble. When egg is firm on bottom, slide onto a warm plate and repeat with remaining egg mixture, adding butter as needed. You will get 4-6 omelets. Keep warm in a low oven. To serve, spread omelets with preserves; roll. Dust with confectioners sugar; garnish with remaining preserves. Serve immediately on warmed plates.

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