Sautéed Apple Omelet

READY IN: 25mins
Bergy
Recipe by ratherbeswimmin'

Special occasion breakfast or brunch

Top Review by Rei-chan

Delicious! My older brother used to make apple-cinnamon omelets for the family, and this recipe was pure nostalgic bliss! I left out the raisins, almonds, and cream fraiche (to be more like my brother used to make), but I'll use that next time. I also used 2 whole eggs and an equal amount of egg whites; since I used a large apple, the proportions were perfect, and the final product made 2 good size servings. Thanks for an amazing recipe!

Ingredients Nutrition

Directions

  1. Make the filling: in a small nonstick skillet over medium heat, melt butter.
  2. Add in apple, lemon juice, cinnamon, and nutmeg; stir/saute about 4 minutes, until tender.
  3. Add in remaining filling ingredients; stir until sugar melts, about 1 minute; set aside.
  4. Make the omelet: in a bowl, whisk the eggs, water, salt, sugar, and vanilla.
  5. Heat an 8-inch omelet pan or nonstick skillet over medium heat.
  6. Add in butter to coat the bottom of the pan.
  7. When butter foams, pour in egg mixture all at once.
  8. Let set until edges begin to cook.
  9. Using a spatula, gently lift edges of mixture and tip skillet to allow the uncooked egg mixture to flow underneath.
  10. Continue to do this until the top is almost dry, 3-4 minutes.
  11. Spoon half the apple mixture over one half of the omelet.
  12. Fold the other half over to cover; let stand for a minute or two.
  13. Turn out onto a warmed plate, top with remaining apple mixture and creme fraiche; serve immediately.

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