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Puffy Brandied Apple Omelette Recipe
|Apple brandy||2 Tablespoon|
|Firmly packed brown sugar||1 Teaspoon|
|Grated orange peel||1 Teaspoon|
|Ground cinnamon||1 Dash|
|Water||1 Cup (16 tbs)|
|Granulated sugar||1 Tablespoon|
|Vanilla extract||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 690 Calories from Fat 325
% Daily Value*
Total Fat 36 g55.8%
Saturated Fat 9.1 g45.5%
Trans Fat 0 g
Cholesterol 845.9 mg
Sodium 410.6 mg17.1%
Total Carbohydrates 51 g17%
Dietary Fiber 5.5 g22%
Sugars 42.4 g
Protein 26 g51.6%
Vitamin A 36.4% Vitamin C 26.7%
Calcium 13.4% Iron 22.3%
*Based on a 2000 Calorie diet
Remove from heat and keep warm.
Preheat oven to 350Â°F.
In small mixing bowl combine egg yolks, granulated sugar, and vanilla and, using electric mixer, beat until thick and lemon colored.
In large mixing bowl, using clean beaters, beat egg whites with 1/4 cup water and the salt until stiff peaks form.
Fold a few spoonfuls of beaten whites into yolk mixture, then quickly fold yolk mixture into whites.
In 10-inch skillet that has an oven-safe or removable handle heat remaining tablespoon margarine until bubbly and hot; tilt skillet to coat entire bottom with melted margarine.
Pour in egg mixture, spread lightly to smooth top, and cook until light and puffy and underside is lightly browned, about 3 minutes.
Transfer skillet to upper-third section of oven and bake for 10 to 12 minutes (until a sharp knife, inserted in center, comes out clean).
Using a spatula, loosen omelet around edges; spoon apples onto half of omelet and, using a pancake turner, fold omelet in half and slide onto warmed platter.