Apple Cheese Omelette

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Serve with a green salad, a whole wheat roll and instant chocolate pudding prepared with milk. 

1 tsp (5 mL)  butter    
1/2  apple, peeled, cored and thinly sliced    
2 tsp (10 mL)  sugar, divided    
Cinnamon, to taste   
2  eggs    
1 tsp (5 mL)  water    
2 tbsp (30 mL)  shredded Cheddar or Swiss cheese     
Cinnamon sugar or granulated sugar (optional)
In an 8-inch (20 cm) nonstick skillet with sloping sides, melt butter over medium heat. Add apple slices in one layer. Cook for 2 minutes. Sprinkle with 1 tsp (5 mL) sugar and cinnamon to taste. Cook until tender, 3 to 5 minutes longer.

In a small bowl, combine eggs, 1 tsp (5 mL) sugar and water. Beat with a fork until eggs are just blended. Pour over apples in skillet.

Stir with spatula to allow egg mixture to cover bottom of pan. Use spatula to gently push cooked portions to the centre, tilting the skillet to allow the uncooked egg to flow into empty spaces. When egg is almost set on surface, sprinkle cheese over half of omelette. Slip spatula under unfilled side, fold over filling and slide onto serving plate. Sprinkle with cinnamon sugar and serve immediately. 

Recipe may be doubled to make two servings. If more than two servings are required, keep the first omelette warm and repeat the recipe. 


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