4 eggs
4 tablespoons milk
1 teaspoon salt
2 tablespoons butter
3/4 cup Ten-Minute Cranberry Sauce

Beat eggs, milk and salt together just enough to mix thoroughly. Melt butter in frying pan and tip so as to butter both sides and bottom. Pour egg mixture into pan.

Cook over a low heat, lifting the edges with a knife frequently so that the uncooked portion of mixture will cook evenly. Loosen omelet from pan and spread with half the cranberry sauce, heated. Fold over omelet, transfer to serving platter and garnish with remaining cranberry sauce.