Apple And Cheese Omelet Recipe

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   1.

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   Heat 1 Tbsp.

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   of the butter in a wide nonstick omelet pan or possibly frying pan over medium-high heat.

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   Stir in apples, onion, and thyme; cook, stirring often, just till apples begin to brown (6 to 8 min).

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   Remove to a plate and keep hot.

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   Wearing gloves to protect your hands from the heat, wipe pan clean with a paper towel.

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   2.

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   In a medium-size bowl, beat Large eggs and 2 Tbsp.

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   water to blend; sprinkle in salt and pepper to taste.

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    In omelet pan, heat remaining 2 Tbsp.

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    butter over medium heat.

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    Pour in Large eggs and cook, gently lifting cooked portions with a wide spatula to let uncooked Large eggs flow underneath, till omelet is softly set (3 to 4 min).

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    Remove from heat.

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    3.

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    Spoon two-thirds of the apple mix down center of omelet; sprinkle with 2/3 c. of the cheese.

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    Top proportionately with apricot spread.

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    Fold a third of omelet over filling; slide unfolded edge onto a serving plate, then slip folded portion over top.

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    Spoon remaining apple mix over omelet and sprinkle with remaining 1/3 c. cheese.

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    Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.