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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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APPLE OMELET This recipe came from an estate sale. I obtained it when I purchased the family collection from the Turner Estate in Wylie, Texas in 1991. Ingredients:
1/4 cup packed brown sugar |
1 tablespoon cornstarch |
2/3 cup cold water |
2 teaspoons lemon juice |
3 apples peeled, cored and cut in 2” wedges |
2 tablespoons butter |
3 fully cooked smoked sausage links sliced diagonally |
4 egg whites |
2 tablespoons water |
1/4 teaspoon egg yolks |
1 tablespoon butter |
Directions:
1. Combine brown sugar and cornstarch in saucepan then stir in water and lemon juice.
2. Cook quickly stirring constantly until thickened and bubbly then add apples and stir gently.
3. Cover and simmer gently for 5 minutes then add 2 tablespoons butter and sausage.
4. Stir until butter melts and sausage is hot then keep warm.
5. Beat egg whites until frothy then add water and salt and beat until stiff peaks form.
6. Beat egg yolks until very thick and lemon colored then gently fold into whites.
7. Heat 1 tablespoon butter in oven proof skillet until a drop of water sizzles when dropped atop.
8. Pour in egg mixture and spread evenly with spatula mounding higher at sides.
9. Cook over low heat for 10 minutes or until lightly browned.
10. Bake at 325 for 10 minutes then loosen sides of omelet with spatula.
11. Make a shallow cut across omelet cutting slightly off center so that two portions are unequal.
12. Fold smaller portion over larger portion then using a spatula slip omelet onto hot serving platter.
13. Set aside 2 cups of the apple mixture.
14. Unfold omelet and spoon remaining apple mixture across center and refold.
15. Pour reserved apple mixture atop.
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