Friar'S Omelet

1. 1

   In a Dutch oven, place a steamer basket over, but not touching, boiling water.

2. 2

   Add apples to steamer basket.

3. 3

   Cover and steam the apples for 15 to 20 minutes or until very soft.

4. 4

   Remove apples to a large mixing bowl.

5. 5

   Mash with a potato masher or large spoon.

6. 6

   Cool 15 minutes.

7. 7

   Meanwhile, in a small bowl stir together the bread crumbs and melted butter; set aside.

8. 8

   Stir sugar, lemon peel, lemon juice, and egg yolks into mashed apples.

9. 9

   In a medium bowl beat egg whites with an electric mixer on medium speed until stiff peaks form.

10. 10

    Fold into apple mixture.

11. 11

    Sprinkle 1/3 cup of the crumb mixture over the bottom of an ungreased 2-quart square baking dish or a 1 1/2-quart souffle dish.

12. 12

    Spoon apple mixture evenly on top of crumbs.

13. 13

    Sprinkle with remaining crumb mixture.

14. 14

    Bake in a 350 degrees oven for 30 to 35 minutes for the square dish or 40 to 45 minutes for the souffle dish or until puffed and golden and a knife inserted near the center comes out clean.

15. 15

    To serve, spoon warm mixture into dessert dishes.

* Per serving · 4 servings · Values may vary.

No additional tips available.