Yet Another Cook Book

Apple Omelet

Peel, core and thinly slice one firm, crispy apple per omelet. (I use an apple like Red Delicious or similar. Soft apples do not cook well, but turn to mush)

In a heavy skillet, fry the apples in lots of butter, a handful or two brown sugar, a toss of cinnamon, perhaps a shake of nutmeg. Continue to fry the apples until they are nicely done and the goo has caramelized well.

Now, make your omelet in your customary way using the apples instead of whatever else you are used to. You may also lay on some easily melted cheese!

JD Cooper

Rancho Problemas, Texas

This is an egg recipe. One of our favorites.


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Created - January 5, 2001
Revised - Mar. 12, 2005