Apple, Cheddar and Bacon Omelet
Serving Size: 1/2
|to taste||salt and pepper|
|1 teaspoons||butter, margarine, or cooking oil|
|1/4 cups||apple pie filling|
|1/4 cups||sharp cheddar cheese|
|2 tablespoons||pecans, chopped|
|2 tablespoons||bacon, cooked, crumbled|
- (Note: Prepare all ingredients including the beaten eggs prior to cooking.)
- Beat together eggs, water, salt and pepper, if desired, until well blended. In a 10-inch non-tick omelet pan over medium-high heat, heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set immediately at the edges. With an inverted pancake turner, push cooked portions from the edges of the pan toward the center so uncooked portions can spill onto the hot pan surface. (Dig a hole and fill it!) Tilt the pan as necessary, keeping the bottom covered with egg.
- When the top is thickened and no visible liquid egg remains, fill one half of omelet with pie filling, cheese, pecans, and bacon. (Put filling on the left side if you’re right handed and the right if you’re a lefty!) With pancake turner, fold omelet in half.
Drizzle maple syrup over omelet. Place under a broiler for about 30 seconds to caramelize the syrup. Garnish with a few pecans prior to serving.