Souffled Omelet with Fruit Preserves

Ingredients:

•	2 large eggs, separated, at room temperature
•	Salt and pepper
•	Crisco® Butter Flavor No-Stick Cooking Spray
•	2 to 3 tablespoons Smucker's® Low Sugar™ Reduced Sugar Red Raspberry Preserves, or any Smucker's® Low Sugar Jelly or Preserves of your choice
•	Powdered sugar, optional

Directions:

1	HEAT oven to 375°F.
2	BEAT room temperature egg whites in a small, deep, grease-free steel bowl (see note) with a balloon whisk or electric mixer until glossy well-defined peaks form. Beat egg yolks with a dash of salt and pepper in another small bowl. Gently combine the egg whites into the yolks with a spatula, drawing the mixture from the bottom over onto itself with a spatula several times.
3	SPRAY a 7 or 8-inch skillet with no-stick cooking spray; heat skillet over medium heat. Pour egg mixture into heated pan; spread mixture evenly. Cover pan; cook 2 to 3 minutes or until eggs begin to pull away from side of pan. Remove lid and place pan on middle oven rack; bake 3 minutes more or until egg appears cooked. Slide onto plate; spread preserves over one half of omelet. Fold omelet in half; sprinkle with powdered sugar, if desired. Serve warm.
TIP	Clean egg white bowl with a mixture of 1 tablespoon vinegar and ¼ teaspoon salt to remove oily residue. Do not use a plastic bowl.