Source: U.S. Apple Association™

Apple Puff Omelet
Not officially an omelet, this sweet puffed egg creation will get "oohs" and "ahs" when you take it from the oven.
Prep Time: 15 to 20 minutes
Cook Time: 25 minutes


2 large apples
1/4 cup sweet butter or margarine
1/4 cup brown sugar
1 teaspoon ground cinnamon
4 large eggs
1/4 cup sugar
1/4 teaspoon cream of tartar
1 tablespoon confectioners´ sugar

Preheat the oven to 450°F.

Peel, core and thinly slice the apples.

Heat the butter or margarine in a medium-size skillet and when melted, sauté the apples for about 5 minutes over low heat.

Meanwhile, mix together the brown sugar and cinnamon. Sprinkle the mixture over the apples, toss gently and sauté apples for about 10 minutes longer or until the apples caramelize. When they are ready, they will be mixed with a thick, darkened syrup. Spoon the mixture into an 8-by-8-inch square baking dish and keep it hot in the oven.

In a mixing bowl, whisk the egg yolks with the granulated sugar until fairly thick. In the bowl of an electric mixer set on medium high speed or using a hand-held electric mixer, beat the egg whites with cream of tartar until stiff and shiny. Fold the whites into the yolks, a third at a time.

Take the apples from the oven and pour the eggs over them. Return the dish to the oven and bake for 8 to 10 minutes until the omelet is puffed and golden. Remove from the oven and sprinkle with confectioners´ sugar. Serve immediately.