Friar's Omelet

Recipe by Charlotte J

Thia old-fashioned recipe is from 1902. Is it an omelet or a dessert I'll let you decide.

Top Review by Sydney Mike

Made this sweet-treat 'omelet' for breakfast & finished it off as a dessert later in the day! Will definitely be keeping this recipe around as I want to see how it bakes up using crumbs from a dense & nutty winter wheat bread! Thanks for posting this unusual recipe ~ It's a great keeper! [Tagged, made & reviewed in the current Comfort Cafe event for the theme Breakfast at Tiffanys!]

Ingredients Nutrition


  1. In a Dutch oven, place a steamer basket over, but not touching, boiling water.
  2. Add apples to steamer basket.
  3. Cover and steam the apples for 15 to 20 minutes or until very soft.
  4. Remove apples to a large mixing bowl.
  5. Mash with a potato masher or large spoon.
  6. Cool 15 minutes.
  7. Meanwhile, in a small bowl stir together the bread crumbs and melted butter; set aside.
  8. Stir sugar, lemon peel, lemon juice, and egg yolks into mashed apples.
  9. In a medium bowl beat egg whites with an electric mixer on medium speed until stiff peaks form.
  10. Fold into apple mixture.
  11. Sprinkle 1/3 cup of the crumb mixture over the bottom of an ungreased 2-quart square baking dish or a 1 1/2-quart souffle dish.
  12. Spoon apple mixture evenly on top of crumbs.
  13. Sprinkle with remaining crumb mixture.
  14. Bake in a 350 degrees oven for 30 to 35 minutes for the square dish or 40 to 45 minutes for the souffle dish or until puffed and golden and a knife inserted near the center comes out clean.
  15. To serve, spoon warm mixture into dessert dishes.

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