Apple Amaretto Cream Cheese Omelet For Two Recipes

APPLE, AMARETTO, CREAM CHEESE OMELET FOR TWO

Steps:

• Melt butter in a small skillet. Stir in sugar and sliced apple and saute until apples are tender. Remove from heat and add liqueur or extract. Keep warm.
• Beat together egg mix and when ready to cook omelet, melt 1 teaspoon of butter in omelet pan and pour in half of the egg mix.
• Cook as for an omelet, pushing raw egg to outside edge, when eggs are set, cover with half of cream cheese and half of apple mix.
• Continue cooking for one minute and fold or roll and slide out of pan onto heated serving plate.
• Repeat for second omelet or use two pans.

OMELET FOR TWO

Steps:

• In a large saucepan, saute mushrooms in 1 tablespoon butter. Remove mushrooms and keep warm. In the same pan, cook sausage until no longer pink; drain. Add remaining butter. Stir in flour until blended. Gradually add milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in sour cream and mushrooms; set aside and keep warm. , In a bowl, beat eggs, milk, salt and pepper. In a skillet, melt butter. Pour egg mixture into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. Cook until eggs are completely set. Transfer to a serving plate. Spoon sausage mixture over one side of the omelet; fold in half.

GOAT CHEESE AND APPLE OMELET

Steps:

• Melt half the butter in a small nonstick saucepan or wok over medium heat. Add apple and cook until slices start to brown, then add sugar. Stir slices until nicely browned, about 5 minutes. Remove from heat and set aside. Cut 3 slices of goat cheese, 1/2 inch thick.
• Beat eggs and milk together, just until uniform; do not overbeat. Heat remaining butter in an omelet pan or small nonstick pan over high heat. When butter foams, add eggs and reduce heat to medium-low. When omelet is about half firm, carefully turn it over.
• Arrange goat cheese on one half of omelet; cover cheese with apple slices. Fold omelet in half, turn off heat and leave for one minute. Place omelet on a warm plate, and sprinkle with black pepper. Serve immediately, with a witbier.

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.

AMARETTO APPLE DIP

Steps:

• Combine cream cheese, brown sugar, powdered sugar, amaretto, vanilla extract, and milk in a food processor. Process until creamy.

APPLE AMARETTO SOURS

Steps:

• Fill six highball glasses with ice. Pour 2 tablespoons amaretto into each. Stir together apple cider and lemon juice until well mixed. Divide evenly among glasses. Serve each with a lemon slice and cinnamon stick.

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.

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.