One final thing I really liked about this that changed the flavor of the omelet a bit was that they had you saute the apples in cinnamon and butter and then pour them on a plate, but add the egg mixture directly to the pan. That ended up giving the actual omelet a little bit of cinnamon which I really liked. This did make an enormous omelet. We split them between 2 people. - or 3 if little kids were involved. I'm not sure if we actually followed the directions particularly well on the number of eggs we used, nor am I sure if we added the water. I'm writing the recipe as in the book, but I will note that I usually just make my omelets with egg - no water, and I'm sure I just added a dash of salt and pepper.
- 1/2 cup thinly sliced, peeled tart apple - we actually just used 1 medium granny smith, diced (not peeled)
- 2 teaspoon sugar
- 1/4 teaspoon cinnamon
- 1 Tablespoon butter
- 3 eggs (I think we used 4 - we were using a larger pan than normal)
- 3 Tablespoons water (Pretty sure we didn't use this on either batch)
- 1/8 teaspoon salt and 1/8 teaspoon pepper - I didn't measure just tossed in a dash.
- Whisk together the eggs, water (if using) salt and pepper. Set aside.
- In a nonstick skillet, saute the apple, cinnamon and sugar in butter. Remove from skillet. Pour egg mixture into the pan and cook. Recipe in magazine has you "push cooked edges toward the center, letting uncooked portion flow underneath." I've always made an omelet by pouring the egg in, putting a lid on the pan and cooking until the top is set. Either way, when set, place filling on one half of the omelet and fold the other half over the top. Top with shipped cream.