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Ingredients

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Directions

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  • 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.

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

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  • 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.

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  • 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; 47 g total fat; 26 g saturated fat; 524 mg cholesterol; 666 mg sodium. 75 g carbohydrates; 3 g fiber; 13 g protein; 422 RE vitamin a; 12 mg vitamin c; 121 mg calcium; 3 mg iron;

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