Best 11 Sautéed Apple Omelet Recipes

SAUTéED APPLE OMELET

Steps:

• Make the filling: in a small nonstick skillet over medium heat, melt butter.
• Add in apple, lemon juice, cinnamon, and nutmeg; stir/saute about 4 minutes, until tender.
• Add in remaining filling ingredients; stir until sugar melts, about 1 minute; set aside.
• Make the omelet: in a bowl, whisk the eggs, water, salt, sugar, and vanilla.
• Heat an 8-inch omelet pan or nonstick skillet over medium heat.
• Add in butter to coat the bottom of the pan.
• When butter foams, pour in egg mixture all at once.
• Let set until edges begin to cook.
• Using a spatula, gently lift edges of mixture and tip skillet to allow the uncooked egg mixture to flow underneath.
• Continue to do this until the top is almost dry, 3-4 minutes.
• Spoon half the apple mixture over one half of the omelet.
• Fold the other half over to cover; let stand for a minute or two.
• Turn out onto a warmed plate, top with remaining apple mixture and creme fraiche; serve immediately.

APPLE CINNAMON OMELET

Steps:

• In a small nonstick skillet, saute the apple, sugar and cinnamon in 1 tablespoon butter. Remove from skillet and set aside., In the same skillet, melt remaining butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon apple mixture on one side; fold other side over filling. Slide omelet onto a plate. Serve with whipped cream.

PUFFY APPLE OMELET

Steps:

• Preheat oven to 375°. Mix flour, baking powder and, if desired, salt. In a small bowl, whisk together egg yolks, milk and lemon juice; stir into flour mixture. , In another bowl, beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until stiff peaks form. Fold into flour mixture., Pour into a 9-in. deep-dish pie plate coated with cooking spray. Arrange apple slices over top. Mix sugar and cinnamon; sprinkle over apple., Bake, uncovered, until a knife inserted in the center comes out clean, 18-20 minutes. Serve immediately.

FRESH APPLE OMELET

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, whip egg whites with an electric mixer until foamy. Sprinkle in 3 tablespoons of sugar while continuing to whip until stiff peaks form. In a separate bowl, stir together the flour, baking powder, and salt. Mix in the milk, egg yolks, and lemon juice until well blended, then fold in the egg whites using a rubber spatula or wooden spoon.
• Melt the butter in a large cast-iron (or other oven proof) skillet over medium heat. Spread the batter evenly in the pan. Layer the thinly sliced apple over the batter, and sprinkle with cinnamon and remaining sugar.
• Place the skillet in the oven, and bake for 10 minutes, or until the apples are golden brown and glazed looking. Cut into wedges to serve.

SAUTEED APPLES

Steps:

• In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
• Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

SAUTEED APPLES

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute apples 1 minute. Add water; bring to a boil. Stir in sugar and cinnamon. Reduce heat; simmer, covered, until apples are tender, 10-12 minutes, stirring occasionally.

CARAMELIZED APPLE OMELET

Steps:

• Melt butter in a 12-inch nonstick skillet over moderate heat until foam subsides. Add sugar and cook, stirring, until dissolved, about 1 minute. Add apple and cook, turning slices over once, until golden and just tender, 5 to 8 minutes.
• Whisk together eggs with a pinch of salt. Pour eggs over apple and cook over moderately low heat, lifting up cooked egg around edge occasionally with a heatproof rubber spatula to let raw egg flow underneath, until omelet is set but top is still slightly moist, about 2 minutes. Dollop crème fraîche and dulce de leche across center of omelet. Fold bottom third of omelet over filling using a heatproof plastic spatula. Holding skillet over a plate, carefully tilt skillet until omelet slides out and almost half is touching plate, then turn skillet upside down, as if trying to cover plate, to make omelet fold over itself. Cut omelet in half and divide between 2 plates.
• *Available at Latino markets, specialty foods shops, and some supermarkets.

GOAT CHEESE AND APPLE OMELET

Steps:

• Melt half of the butter in a small nonstick saucepan, add apple and cook till apple starts to brown, then add sugar and stir till nicely brown.
• Beat eggs and milk together till incorporated, don't overbeat.
• Heat remaining butter in a small nonstick pan over high heat, when butter starts to foam, add egg mixture and reducce heat to medium low.
• When egg sets a little bit, add goat cheese on one half, arrange apple on top of cheese.
• Fold the omelet in half, slide onto a plate (preferably warm) and serve immediately.

APPLE PIE OMELETTE

Steps:

• Core and dice the apple.
• Sprinkle with sweetener and spices.
• Microwave for approx 2 minutes.
• Lightly whip the egg whites and cook in skillet until done.
• Slide onto a plate, put apple mixture on one half then flip the other half of the omletter over.

APPLE-BRIE OMELET

Steps:

• Melt 1 tablespoon butter in sauté pan.
• Sauté apple slices until just turning soft.
• Beat together eggs, cream or milk, and salt & pepper until blended but not frothy.
• Melt remaining butter in omelet pan over high heat until foam begins to recede but before beginning to color.
• Pour in egg mixture and prepare omelet, stirring lightly, but allowing it to set on the bottom.
• Fill with sautéed apples and Brie.
• Fold or roll and slide out of pan onto a heated plate.

SAUTEED APPLES

Steps:

• Cook butter in large nonstick skillet over medium-high heat until beginning to brown. Add apples and sauté until tender, about 9 minutes. Add all remaining ingredients; stir to blend. Cool. (Can be made 2 days ahead. Cover and chill.)