"Jelly omelets are one of the once-classic diner menu items we don't see anymore, and people cooked them at home, too. They're as simple as they sound: Eggs prepared as an omelet with jelly or jam of any flavor spread inside. The history of this dish is a bit of a mystery - it seems to have been more popular a century ago, as evidenced by a recipe for jelly omelets in a 1921 edition of "The Boston Cooking-School Cook Book.""
"Interestingly, jelly omelets also apparently spanned cultures. On a Reddit AskFoodHistorians thread, commenters cite a mention of the dish in the 1930s British novel "Strong Poison" by Dorothy L Sayers, and an appearance of it on the 1960s American sitcom "Hazel." One Redditor's father would make thin jelly omelets, having grown up in northern New Jersey in the 1930s, while others had Jewish grandmothers, Midwestern moms, and Kenyan- and Tanzania-born parents prepare them as recently as the 1970s."
Omelets offer a versatile base that can hold meats, vegetables, herbs, cheeses, or sweet fillings like jelly. Jelly omelets consist of eggs folded around any flavor of jelly or jam and were once common in diners and home cooking. Recipes date back at least to a 1921 edition of The Boston Cooking-School Cook Book. Mentions appear in a 1930s British novel and a 1960s American sitcom, and personal recollections span families in New Jersey, the American Midwest, and Kenya and Tanzania. Jelly omelets cook quickly, require few ingredients, are affordable, filling, relatively healthy, and pair savory eggs with fruity sweetness.
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