Fruit/Cheese Omelet

This is de-lish and serves 2 (1 if you are REALLY hungary)

  • 3 tbsp. butter
  • 1/2 medium Granny Smith apple, peeled and sliced thin
  • 1/4 tsp. ground nutmeg
  • 2 tsp. sugar
  • 2 tbsp. dark brown sugar
  • 2 tbsp. chopped pecans
  • 6 eggs
  • 12 cubes (1/2″) Brie cheese

In two heavy skillets, melt 1/2 tbsp. butter each. Saute apple slices in melted butter until glossy but not mushy.

Sprinkle apples with nutmeg and sugar.  Remove apples to a small dish and set aside.  Mix together brown sugar and pecans, and set aside.

In clean skillets, melt balance of butter, heating until bubbly.  Break eggs into a bowl and whisk until foamy. Pour into skillets.  As eggs begin to set, lift edges to allow any uncooked liquid to slide under.  When eggs are almost set, turn off the heat.

Put brie on one side of the omelet and top wih the apple mixture.  Fold in half and let sit for about two minutes to allow the cheese to melt.  Be sure to top with the brown sugar/pecan topping.  Sprinkle the tops lightly with icing sugar.

Serve with fresh fruit and fresh, hot coffee. Yummy-Yummy. This is in my cookbook “The B & B Cookbook”.


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