Source: Midwest Living


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • For filling, in a small saucepan, melt the 2 tablespoons butter. Add apple slices and lemon juice. Bring just to boiling; reduce heat. Cover and cook over low heat for 4 to 5 minutes or until apple is almost tender. Stir in brown sugar; add brandy, nutmeg, and cinnamon. Bring to boiling; boil gently, uncovered, for 3 to 4 minutes or until syrup thickens slightly. Keep warm over low heat.

  • For omelet, in a bowl, beat eggs, water, and salt with a fork until combined, but not frothy.

  • In an 8- or 10-inch skillet with sloped sides, heat the 1 tablespoon butter until a drop of water sizzles when dropped in the skillet. Lift and tilt the skillet to coat bottom and sides. Add egg mixture to skillet; cook over medium heat. As eggs set, run a spatula around the edge of the skillet, lifting eggs and letting uncooked portion flow underneath. When egg mixture is set, but still shiny, remove from heat.

  • Spoon some of the filling across center of omelet. Fold sides of omelet over filling. Transfer to a warm plate. Spoon remaining filling on top of omelet. Makes 1 generous serving.

Nutrition Facts

829 calories; fat 47g; cholesterol 524mg; saturated fat 26g; carbohydrates 75g; insoluble fiber 3g; protein 13g; vitamin a 422.4RE; vitamin c 11.8mg; sodium 666mg; calcium 121.2mg; iron 2.7mg.