Beat egg whites until stiff but not dry.Beat combined yolks,milk and salt until thick and lemon colored.Fold into egg whites.Melt butter in 25 cm ovenproof skillet over medium-high heat.Add egg mixture cook 3 minutes or until underside is golden brown.Bake @ 325 degrees 10 to dozen minutes or until knife inserted near center comes out clean. Remove from oven.Make a deep crease across center of top.Place cheese spread on half of omelet;continue baking until process cheese spread begins to melt.Slip spatula underneath,tip skillet to loosen and gently fold in half.Combine preserves and almonds;heat thoroughly, stirring occasionally.Serve over omelet.Makes 4 servings.