Cafe Beignet Brandied Apple Omelet


2 tablespoons butter
1 medium apple -- peeled cored sliced
1 tablespoon lemon juice
1/4 cup brown sugar -- packed
2 tablespoons brandy
1 dash ground nutmeg
1 dash ground cinnamon
2 eggs
2 tablespoons water
1 dash salt
1 tablespoon butter


  1. For FILLING: In a small saucepan, melt the 2 tablespoons butter. Add apple slices and lemon juice. Bring just to boiling; reduce heat.
  2. Cover and cook over low heat for 4 to 5 minutes or till apple is almost tender. Stir in brown sugar; add brandy, nutmeg and cinnamon. Bring to boiling; boil gently, uncovered, for 3 to 4 minutes or till syrup thickens slightly. Keep warm over low heat.
  3. For OMELET: In a bowl, beat eggs, water and salt with a fork till combined, but not frothy. In an 8- or 10-inch skillet with sloped sides, heat the 1 tablespoon butter till a drop of water sizzles when dropped in the pan. Lift and tilt the pan to coat bottom and sides. Add egg mixture to skillet; cook over medium heat. As eggs set, run a spatula around the edge of the skillet, lifting eggs and letting uncooked portion flow underneath. When egg mixture is set, but still shiny, remove from heat. Spoon some of the filling across center of omelet. Fold sides of omelet over filling.
  4. Transfer to a warm plate. Spoon remaining filling on top of omelet.

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