Ham and raisin filled oven omelet

1. Preheat oven to 400 degrees F. Cut the ham into matchstick-like strips. Set aside.

2. In a medium saucepan stir together the apple juice, cornstarch, and cinnamon. Stir in apple and raisins. Cook and stir until mixture is thickened and bubbly. Stir in ham. Cook and stir about 2 minutes more or until heated through. Set aside.

3. Place margarine or butter in a 15x10x1-inch baking pan. Place in oven for 2 minutes to melt margarine.

4. In a mixing bowl combine eggs, water, salt, and pepper. Using a fork or a rotary beater, beat until combined but not frothy. Tilt hot margarine in the pan to thoroughly coat pan. Place the pan on oven rack. Carefully pour egg mixture into the pan. Bake about 7 minutes or until eggs are set but still have a glossy surface.

5. Meanwhile, reheat filling if necessary. Cut omelet into 6 squares (about 5x5 inches). Remove each omelet using a large spatula; invert omelet squares onto warm serving plates. Spoon some filling on half of each omelet; fold the other half over filling, forming a triangle or a rectangle. Sprinkle with almonds. If desired, garnish with orange slices and celery leaves or parsley sprigs. Makes 6 servings.