Carmelized Apple Omelet
from Gayle Pirie & John Clark of Foreign CinemaServes 1 to 2
Tart and suave flavors harmonize in a plump omelet. For variety you can add one or two teaspoons of Calvados or rum to the apples while they cook. Try serving this with a heady stout beer.
INGREDIENTS:
One half Apple (Gala, Sierra Beauty, Fuji, Braeburn, or Granny Smith)
1½ Tbls. Butter, unsalted
1 Tbls. Sugar (optional)
Salt to taste
2 Eggs
Powdered sugar for a garnish (optional)
PREPARATION:
Peel, core, and cut the apple into slices no thinner than 1/8-inch thick.
Melt half of the butter in a nonstick or omelet pan over medium heat. Drop in the apples slices. Sauté them with a little sugar, if desired, until golden brown on both sides and tender to the touch. Add another teaspoon of butter if the slices look dry. Allow 15 minutes for them to caramelize. Cover the pan to speed things up. Season with a tiny pinch of salt.
Beat the eggs and lightly season with salt. Add the remaining butter to the pan. Turn the heat up to medium high, and pour the eggs over the apple slices. Let the egg set on the bottom of the pan. Lift the egg up with a wooden spoon or chopstick to permit the raw egg to run underneath.
When most of the egg has set and the top is moist and creamy, lift the edges of the omelet and fold into itself. Flip gently to roll it closed. When the omelet is rolled up, flip it once more to get it to "seal." Roll the omelet onto a warm plate. Sprinkle with powdered sugar if serving as a dessert.