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!