Sunday Morning Apple Omelet. (Russell Steven Powell photo)

Sunday Morning Apple Omelet

Russell Powell New England apple varieties, Recipes 3 Comments

C. N. Smith Farm, East Bridgewater, Massachusetts. (Russell Steven Powell photo)

The trees were loaded this fall at C. N. Smith Farm in East Bridgewater, Massachusetts, and while pick-your-own season is over, its farmstand, like those of many New England orchards, remains open daily. (Russell Steven Powell photo)

APPLES CAN MAKE an exquisite omelet, especially if they are caramelized first. In addition to softening the apples, caramelizing — which results when sugar reacts in the presence of high heat — produces a deep brown color and sweet, nutty flavor.

It takes a little time, as the apples cook slowly over low heat. A nonstick pan is recommended. The apples should be sliced small so that they cook evenly.

Begin with high heat. Add oil or butter and apples, stirring often, and then reduce to medium-low. Cook until apples reach the color and taste desired, which can take half an hour or more.

This is not the first time we have featured caramelized apples in an omelet (see Peels on! Caramelize! Apple Puff Omelet, and the High Cost of Picking Apples), but this recipe, sent to us by reader Jan Ruby-Crystal of Northampton, Massachusetts, uses different methods and ingredients.

Both are delicious. Give them a try!

Sunday Morning Apple Omelet

Sunday Morning Apple Omelet. (Russell Steven Powell photo)

Sunday Morning Apple Omelet. (Russell Steven Powell photo)

2 T olive oil

2 New England apples such as Empire or Golden Delicious, cored and thinly sliced

1/4 c onion, sliced thin

2 T butter

4 eggs

1/4 c plus 2 T shredded cheddar cheese

In skillet, sauté apples and onion in oil on low heat for 10-30 minutes, stirring frequently to cook evenly, until they reach desired color.

In a small bowl, beat eggs until light and frothy.

Remove caramelized mixture to another bowl. Add 1/4 c cheddar or other cheese and stir.

Melt butter in skillet, and add eggs. When firm across the bottom, add the sauté-cheese mix to one side. Fold the top over, sprinkle with two T cheese, and cover. Turn heat off and let sit for several minutes.

Serve on warmed plate. Yum!

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An article about Apple Branding in Wednesday’s USA Today included a photograph of a Knobbed Russet apple by Executive Director Bar Lois Weeks.


Comments 3

    1. Post
      Russell Powell

      It was great! Thanks for sending it. Molly liked it, too; I left the room for a few minutes while there was still a piece on my plate, only to find it gone when I returned. Bad dog! Still, a good second opinion, as she has never done that before.

  1. Pingback: An Apple Stuffing Packed with Flavor - New England Apples

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