4 servings.

You can prepare the apples the night before and heat them in a skillet for a couple of minutes the next morning or use canned apple slices.

4 tablespoons butter

2 large apples (Cortland, Jonathan, Idared), peeled, cored, and thinly sliced

¼ cup firmly packed brown sugar

1 teaspoon ground cinnamon

4 eggs, separated

¼ cup granulated sugar

¼ teaspoon cream of tartar

1 tablespoon confectioners’ sugar

Preheat the oven to 450 degrees F. Melt the butter in a medium skillet over low heat, and sauté the apples for 5 minutes. Mix the brown sugar and cinnamon. Sprinkle over the apples. Toss and continue to sauté the apples for about 10 minutes, until they caramelize – thick and syrupy. Spoon the mixture into an 8-inch-square baking dish and keep hot in the oven.

Whisk the yolks and the granulated sugar in a small bowl until fairly thick. In a large bowl, beat the egg white with the cream of tartar until stiff and shiny. Fold into the yolk mixture, a third at a time.

Pour the egg mixture over the apples and bake for 8 to 10 minutes. The omelet will be puffed and golden. Remove from the oven and sprinkle with the confectioners’ sugar. Serve immediately.

Ann's Article:

Falling for Apples

Ann Hattes travels far and wide in search of interesting food adventures.

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