Monday, February 21, 2011

Sweet Apple Omelet
(condensed from Gina DePalma’s Dolce Italiano)
2 medium Golden Delicious, Rome, or Empire apples
3 tbl extra-virgin olive oil
2 tbl granulated sugar
1/4 tsp ground cinnamon
1 tbl grappa*
2 tbl unsalted butter
1 tbl honey
4-5 large eggs
Confectioner’s sugar for dusting

*Note: I didn’t use grappa for two main reasons. The first is that I really don’t like grappa so I don’t have any in the house; the second is that my stomach is just recovering from a nasty virus and I didn’t think I could even handle the smell. If you’d like instructions on how to incorporate the grappa I suppose you’ll just have to buy the book (or keep your fingers crossed that you’ll win a copy–be sure to comment)!
Peel and core apples, cut them into quarters, then into slices. If you’d like to make a pretty flower to garnish like in the picture above, peel the skin with a sharp knife beginning at the top of the apple in one continuous strip, as demonstrated here and then roll it up and set it on the plate. Thanks Meredith!
Heat a large saucepan over medium and add olive oil, followed by apples. Sauté until they just begin to turn soft, translucent, and tender, about 5 minutes. Add sugar and cinnamon, shaking to coat apples. When apples are completely tender, remove from heat and set aside.
In a small saucepan, melt 1 tablespoon of butter over low heat; don’t let it bubble. Add honey and swirl the pan so they combine thoroughly. Remove from heat and set aside. Prepare a serving plate dusted with confectioner’s sugar.
Crack eggs into medium bowl and whisk until combined. In a nonstick 10-inch omelet pan, melt remaining 1 tablespoon of butter over medium heat, swirling it around to coat bottom of pan completely. When butter begins to bubble, add eggs.
Use a fork or spatula to pull any cooked egg toward the center of the pan while tilting so that any uncooked egg moves to the edges. Continue moving eggs around until they are cooked, 2 to 3 minutes.
Very quickly, spoon some of the cooked apples into the center of the omelet in a straight line spanning the diameter of the omelet. Shake pan to loosen the omelet completely, then fold one side of omelet over apples.
Quickly slide the omelet onto the sugar-dusted serving plate, folding it over on top of itself with the edge of the pan or a spatula. Immediately drizzle the warm honey-butter mixture evenly over the surface of the omelet, and dust with confectioner’s sugar (I also sprinkled a little more cinnamon).
Serve immediately, cutting the omelet into 2 large halves or 4 smaller quarters.
I did it in halves, and was plenty full after my half. Yum!

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