In medium bowl, beat together eggs, milk, flour, 1 tablespoon of the sugar and flavorings.

In 8 to 10-inch omelet pan or skillet with oven proof handle* over medium heat, melt butter. Stir in remaining sugar and nutmeg. Arrange cranberries over sugar mixture. Cook until berries pop, 3 to 4 minutes. Carefully pour batter over cranberries.

Bake in preheated 425°F oven until golden brown and sides are puffy, about 10 to 15 minutes. Sprinkle with confectioners’ sugar. Serve immediately.

To make handle oven proof, wrap with aluminum foil.