Apple Omelet Food

APPLE CINNAMON OMELET

Steps:

• In a small nonstick skillet, saute the apple, sugar and cinnamon in 1 tablespoon butter. Remove from skillet and set aside., In the same skillet, melt remaining butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon apple mixture on one side; fold other side over filling. Slide omelet onto a plate. Serve with whipped cream.

PUFFY APPLE OMELET

Steps:

• Preheat oven to 375°. Mix flour, baking powder and, if desired, salt. In a small bowl, whisk together egg yolks, milk and lemon juice; stir into flour mixture. , In another bowl, beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until stiff peaks form. Fold into flour mixture., Pour into a 9-in. deep-dish pie plate coated with cooking spray. Arrange apple slices over top. Mix sugar and cinnamon; sprinkle over apple., Bake, uncovered, until a knife inserted in the center comes out clean, 18-20 minutes. Serve immediately.

FRESH APPLE OMELET

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, whip egg whites with an electric mixer until foamy. Sprinkle in 3 tablespoons of sugar while continuing to whip until stiff peaks form. In a separate bowl, stir together the flour, baking powder, and salt. Mix in the milk, egg yolks, and lemon juice until well blended, then fold in the egg whites using a rubber spatula or wooden spoon.
• Melt the butter in a large cast-iron (or other oven proof) skillet over medium heat. Spread the batter evenly in the pan. Layer the thinly sliced apple over the batter, and sprinkle with cinnamon and remaining sugar.
• Place the skillet in the oven, and bake for 10 minutes, or until the apples are golden brown and glazed looking. Cut into wedges to serve.

APPLE STYLE OMELETS

Steps:

• In a large skillet or frying pan, melt butter over medium heat. Add apples and saute until tender but not completely cooked.
• Heat a lightly oiled omelet pan or medium sized skillet. Whisk together eggs, cream, salt, pepper and sugar. Pour egg mixture into omelet pan. When bottom of omelet has begun to set, place half of the apple mixture on top of the eggs.
• When bottom of omelet is completely cooked, fold over omelet, cover and cook through. Serve warm with remaining apples on top or on the side.

HAM, APPLE, AND CHEESE OMELET

Steps:

• In a bowl, combine the apple, cheese, and ham; set aside.
• In another bowl, whisk the eggs, water, salt, and pepper together.
• In an 8-inch omelet pan or nonstick skillet over medium heat, melt the butter; swirl to coat the bottom of the skillet.
• When butter foams, pour in egg mixture all at once.
• Let set until edges start to cook, about 20 seconds.
• Using a spatula, gently lift edges of mixture and tip the skillet to allow the uncooked egg mixture to flow underneath.
• Continue doing this until the top is almost dry (3-4 minutes).
• Spoon cheese mixture over ½ of the omelet; fold over the other half to cover.
• Let stand a few seconds; turn out onto a warmed plate; serve immediately.

APPLE-BRIE OMELET

Steps:

• Melt 1 tablespoon butter in sauté pan.
• Sauté apple slices until just turning soft.
• Beat together eggs, cream or milk, and salt & pepper until blended but not frothy.
• Melt remaining butter in omelet pan over high heat until foam begins to recede but before beginning to color.
• Pour in egg mixture and prepare omelet, stirring lightly, but allowing it to set on the bottom.
• Fill with sautéed apples and Brie.
• Fold or roll and slide out of pan onto a heated plate.

CHEDDAR, BACON & APPLE OMELET

Steps:

• Saute chopped apples in butter, remove from skillet. Beat eggs with water with a fork. Pour eggs into heated pan with the remains of the butter from sauteing the apples. When semi-firm, sprinkle with cheese, then apples and bacon. Fold omelet, allow to finish cooking. Serve and enjoy!

GOAT CHEESE AND APPLE OMELET

Steps:

• Melt half of the butter in a small nonstick saucepan, add apple and cook till apple starts to brown, then add sugar and stir till nicely brown.
• Beat eggs and milk together till incorporated, don't overbeat.
• Heat remaining butter in a small nonstick pan over high heat, when butter starts to foam, add egg mixture and reducce heat to medium low.
• When egg sets a little bit, add goat cheese on one half, arrange apple on top of cheese.
• Fold the omelet in half, slide onto a plate (preferably warm) and serve immediately.

SAUTéED APPLE OMELET

Steps:

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