Apple Omelette Recipe
Ingredients
| Packed brown sugar | 1/4 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Cold water | 2/3 Cup (16 tbs) | |
| Lemon juice | 2 Teaspoon | |
| 3 Apples, peeled, cored and cut into 1/2" thick wedges | ||
| Butter/Margarine | 2 Tablespoon | |
| Egg whites | 4 | |
| Water | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Egg yolks | 4 | |
| Butter/Margarine | 1 Tablespoon | |
Directions
To prepare sauce, combine brown sugar and cornstarch in saucepan.
Stir in the 2/3 cup cold water and lemon juice.
Cook quickly, stirring constantly, till thickened and bubbly.
Add apples; stir gently.
Cover and simmer gently for 3 to 5 minutes, or till apples are tender.
Add the 2 tbs butter and sausage, if desired.
Stir till butter melts and the sausage is hot; keep warm.
To prepare omelet, beat egg whites until frothy; add water and salt.
Beat egg whites until stiff peaks form.
Beat egg yolks till very thick and lemon colored.
Gently fold yolks into whites.
Heat the 1 tbs butter in a 10" ovenproof skillet till a drop of water sizzles when dropped atop.
Pour in egg mixture and spread evenly with spatula, mounding higher at sides.
Cook over low heat for 8 to 10 minutes, or till lightly browned.
Bake in 325 degree oven for 8 to 10 min., or till knife inserted near center comes out clean.
Loosen sides of omelet with spatula.
Make a shallow cut across omelet, cutting slightly off-center so that the two portions are unequal.
Fold smaller portion over larger portion.
Using spatula, slip omelet onto hot serving platter.
Set aside 1/2 cup of the apple mixture.
Unfold omelet and spoon remaining apple mixture across center.
Refold.
Pour the reserved apple mixture atop.
Stir in the 2/3 cup cold water and lemon juice.
Cook quickly, stirring constantly, till thickened and bubbly.
Add apples; stir gently.
Cover and simmer gently for 3 to 5 minutes, or till apples are tender.
Add the 2 tbs butter and sausage, if desired.
Stir till butter melts and the sausage is hot; keep warm.
To prepare omelet, beat egg whites until frothy; add water and salt.
Beat egg whites until stiff peaks form.
Beat egg yolks till very thick and lemon colored.
Gently fold yolks into whites.
Heat the 1 tbs butter in a 10" ovenproof skillet till a drop of water sizzles when dropped atop.
Pour in egg mixture and spread evenly with spatula, mounding higher at sides.
Cook over low heat for 8 to 10 minutes, or till lightly browned.
Bake in 325 degree oven for 8 to 10 min., or till knife inserted near center comes out clean.
Loosen sides of omelet with spatula.
Make a shallow cut across omelet, cutting slightly off-center so that the two portions are unequal.
Fold smaller portion over larger portion.
Using spatula, slip omelet onto hot serving platter.
Set aside 1/2 cup of the apple mixture.
Unfold omelet and spoon remaining apple mixture across center.
Refold.
Pour the reserved apple mixture atop.
Chef
