PA Baker
Master Chef
Apple Puff Omelet
¼ c sweet butter
2 large apples, peeled, cored and thinly sliced
¼ c brown sugar
1 tsp ground cinnamon
4 large eggs
¼ c granulated sugar
¼ tsp cream of tartar
1 Tbsp confectioners’ sugar (optional)
Preheat oven to 450F. Heat butter or margarine in a medium-size skillet and sauté the apples for 5 minutes over low heat. Mix together brown sugar and cinnamon. Sprinkle over apples. Toss and continue to sauté apples for about 10 minutes, until they caramelize. The mixture will be thick and syrupy. Spoon mixture into an 8x8” baking dish and keep hot in the oven.
Separate eggs. Whisk yolks and granulated sugar in a small bowl until fairly thick. In a large bowl, beat egg whites with cream of tartar until stiff and shiny. Fold into yolk mixture, a third at a time. Pour egg mixture over the apples and bake for 8-10 minutes. The omelet will be puffed and golden.
Remove from the oven and, if desired, sprinkle with confectioners’ sugar. Serve immediately.
Serves 4
¼ c sweet butter
2 large apples, peeled, cored and thinly sliced
¼ c brown sugar
1 tsp ground cinnamon
4 large eggs
¼ c granulated sugar
¼ tsp cream of tartar
1 Tbsp confectioners’ sugar (optional)
Preheat oven to 450F. Heat butter or margarine in a medium-size skillet and sauté the apples for 5 minutes over low heat. Mix together brown sugar and cinnamon. Sprinkle over apples. Toss and continue to sauté apples for about 10 minutes, until they caramelize. The mixture will be thick and syrupy. Spoon mixture into an 8x8” baking dish and keep hot in the oven.
Separate eggs. Whisk yolks and granulated sugar in a small bowl until fairly thick. In a large bowl, beat egg whites with cream of tartar until stiff and shiny. Fold into yolk mixture, a third at a time. Pour egg mixture over the apples and bake for 8-10 minutes. The omelet will be puffed and golden.
Remove from the oven and, if desired, sprinkle with confectioners’ sugar. Serve immediately.
Serves 4
