Apple-Cranberry Omelet

5
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"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"

Original recipe yields 5 servings
OK
  • FOR THE FILLING

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 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 & Variations


No special items needed.

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