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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a wonderful breakfast for the day after Thanksgiving or any day when you want to use up leftover cranberry sauce (try it with Cranberry Sauce with Apple Cider Cranberry Sauce With Apple Cider or any whole berry cranberry sauce). *The original recipe recommended lingonberries but suggested cranberries as a good alternative. Recipe source: Bon Appetit (October 1985) Ingredients:
6 eggs |
1 cup milk |
2 tablespoons flour |
1/2 teaspoon salt |
2 tablespoons butter |
1/2 cup cranberry sauce (whole berry, i used cranberry sauce with apple cider cranberry sauce with apple cider) |
1 apple, peeled, cored and diced |
2 tablespoons butter |
2 tablespoons brown sugar |
2 tablespoons lemon juice |
1/2 teaspoon ground cardamom |
powdered sugar (optional) |
whipped cream (optional) |
Directions:
1. Preheat oven to 400-degrees F.
2. Whisk eggs, milk, flour and salt together in a large measuring cup or bowl.
3. Melt butter (2 tablespoons) in a 12-inch skillet (that is oven safe- I used a cast iron skillet) over medium heat.
4. Add egg mixture and cook for 2-5 minutes, lifting edges to allow uncooked part to run underneath.
5. Put omlet in oven and bake until softly set (5 minutes). DO NOT OVERCOOK OR OMLET WILL BREAK WHEN FOLDED.
6. While omlet is cooking prepare filling by combining all of the filling ingredients (cranberry sauce- cardamom) in a small saucepan over medium-low heat and cook for 3-5 minutes, stirring constantly.
7. Spoon 1/3 of the filling onto half of the omlet.
8. Slide omlet onto platter or serving dish, folding empty half over filled half.
9. Spoon additional filling around omlet (or serve on the side) and sprinkle with powder sugar.
10. Serve with whipped cream and additional filling if desired.
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