Puffy Brandied Apple Omelette Recipe
Ingredients
| 1 tablespoon plus 1 teaspoon margarine, divided | ||
| Apples | 2 Small, thinly sliced | |
| 2 tablespoons apple brandy | ||
| 1 teaspoon each firmly packed light brown sugar and grated orange peel | ||
| Dash ground cinnamon | ||
| Water | ||
| Eggs | 4 , separated | |
| Granulated Sugar | 1 Tablespoon | |
| Vanilla extract | 1/4 Teaspoon | |
| Salt | 1 Dash | |
Directions
In small nonstick skillet heat 1 teaspoon margarine until bubbly and hot; add apple slices, brandy, brown sugar, orange peel, and cinnamon and saute over medium heat, turning apple slices until apples are glazed and tender, about 5 minutes (if necessary, add 2 to 3 teaspoons water to prevent burning).
Remove from heat and keep warm.
Preheat oven to 350°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.
Serve immediately.
Remove from heat and keep warm.
Preheat oven to 350°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.
Serve immediately.
Chef
