Apple-Cranberry Omelet
Recipe: #21407
October 20, 2015
Categories: Breakfast, Eggs, Scandinavian, Brunch, Oven Bake, Vegetarian, Kosher Dairy, more
"A very good omelet and also a good way to use leftover cranberry sauce. The original recipe says to use either preserved lingonberries or the cranberry sauce - the lingonberries are not available to me. This recipe has been adopted from the original that was printed in Bon Appetit in October 1985"
Ingredients
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- FOR THE FILLING
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Nutritional
- Serving Size: 1 (239.4 g)
- Calories 366.5
- Total Fat - 21.7 g
- Saturated Fat - 11.1 g
- Cholesterol - 349.7 mg
- Sodium - 586 mg
- Total Carbohydrate - 30.6 g
- Dietary Fiber - 1.1 g
- Sugars - 25.6 g
- Protein - 13.3 g
- Calcium - 127.2 mg
- Iron - 1.7 mg
- Vitamin C - 5.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F.
Step 2
In a bowl or large measuring cup whisk together the first 4 ingredients (eggs - salt).
Step 3
Melt butter in a 12 inch skillet over medium heat; add egg mixture and cook for 2 minutes; lifting edges to allow uncooked part to run underneath. Transfer to oven and allow to bake until softly set (5 minutes); do not overbake.
Step 4
Meanwhile prepare filling by combining all filling ingredients in a saucepan and cook for 3-5 minutes, stirring constantly.
Step 5
Spoon 1/3 cup filling onto half of the omelet and slide out onto a platter, folding empty half over filled half.
Step 6
Sprinkle with powdered sugar and pass remaining filling mixture separately and serve with whipped cream.
Tips
No special items needed.