Granny smith sour cream omelet

Yield: 4 servings

Measure Ingredient
5 tablespoons Margarine (not diet)
2½ cup Onions -- sliced
2 larges Granny Smith apples
8 larges Eggs
3 tablespoons Heavy cream
\N \N Salt -- to taste
\N \N Black pepper -- to taste
\N \N Ground nutmeg -- to taste
4 tablespoons Sour cream

1. In a heavy skillet, melt 2 tablespoons margarine and add the onions which have been sliced thin and separated into rings. Stir to cover with the margarine. Cover the pan and cook over low heat for 10 minutes or until onions are translucent. 2. Wash apples and core but do not peel. Slice into ½ to ¾-inch crescents. When onions are done, transfer to a plate and keep warm. Wipe out the skillet and add 1 tablespoon margarine and melt. Add the apple slices; saute over medium flame until browned, about 1 minute. Turn slices and brown other side. Do not overcook. Turn off heat, add onion and combine; set aside. 3. To prepare eggs for cooking, place 8 egg yolks and 6 egg whites into large bowl. Add the cream, salt and pepper to your taste and beat this mixture lightly with fork. Set aside. 4. Place the remaining 2 egg whites in a bowl and, with a mixer, beat on high speed until whites are stiff but not dry. Blend the egg yolk mixture again to be sure it is not separated, then fold in the beaten whites.

DO NOT beat in, only fold in gently until thoroughly blended. 5.

Using an omelet pan, melt 1 tablespoon margarine over medium heat.

When margarine foams, add half the egg mixture. As eggs begin to set, use a fork to pull edges gently towards center, allowing uncooked eggs to flow outward. Cook until eggs are brown on bottom but still moist on top, 4-5 minutes. 6. Spread half the apple-onion mixture on one-half of the omelet. Use a spatula to fold other half over the apple mixture. Place on serving plate and keep warm in oven while preparing the remaining omelet. When second omelet is prepared, divide both among 4 serving plates. Top each with a tablespoon of sour cream and a very light sprinkling of fresh ground nutmeg. Serve immediately.

Recipe By : Jo Anne Merrill

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