Easy // 30 mins // Serves 2

A beautiful presentation & the perfect combo of savory & sweet, this elegant omelette is easy to make.  Cheddar cheese isn’t as yellow as it once was, so add a pinch of curry powder for flavor & color

  • 2 Apples, sliced
  • 1 Tbs Brown Sugar
  • 2 Tbs Port Wine or Cheery, Cranberry or Pomegranate Juice
  • 3 Eggs, separated
  • 2 Tbs Flour
  • Pinch of salt
  • 2 Tbs Milk
  • 1/4 Cup Cheddar Cheese, grated
  • (Opt) Pinch of Curry Powder
  • 1 1/2 Tbs Butter or Coconut Oil

Preheat the oven to 375.  In a 10” cast iron or oven safe skillet cook the apples w/ the sugar & port or juice until tender, about 6 mins over med heat.  When the apples are cooked, remove from the skillet & melt the butter.  Whisk the egg whites until frothy.  Use a wide bottomed bowl & tip it for traction.  It won’t take more than a minute.  In a separate bowl whisk together the yolks, flour, salt, milk, cheese & curry if using.  Fold the whites into the cheese mixture.  Put the omelette mix into the skillet & drop in the apples.  Bake for 15 to 20 mins until set.  If you like the omelette browned, leave in for a few mins longer. 


I garnished mine w/ mascarpone & pomegranate molasses.  I used some left over omelette to stuff mini zsa zsa peppers for a delectable & beautiful appetizer, garnished w/ mascarpone & fresh thyme. 


If you're in a rush, make an egg omelette in a skillet, throw in some Cheddar cheese and diced apples and enjoy!