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
This is an egg recipe. One of our favorites.
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