I had originally selected another recipe - Balaton Cherries with Grappa and Mascarpone - but after making this delicious sweet omelet about a month ago, I reconsidered my choice and asked Marta to change my selection.
I guess that will teach me a lesson for making something ahead of the designated date!
I had lots of cherries about a month ago, so I made the cherry dessert and photographed it. I was afraid there wouldn't be any good cherries by the time this week arrived.
But, Maria, the Apple Omelet sounds good too! Guess I'd better get busy and read the recipe!
Oh Nancy, I’m so sorry. I guess I should have posted a message about the change on the "SSB Schedule and Selections” thread. That will teach ME a lesson.
The ingredients for the omelet are pretty basic; it's stuff we have around for everyday cooking so hopefully you don’t have to run to the store.
I just made the Cherries with Mascarpone also. I used Amaretto instead of Grappa. Was very tasty, and love the specks of vanilla you see in the whipped cream mixture.
Simple, sweet and very yummy. I used rum instead of grappa but it can easily be made without the alcohol. The recipe doesn't ask for salt to be added to the eggs but I sprinkled a bit of kosher salt over the omelet just because I love the sweet/salty combination of flavors.
Maria-Those look wonderful. I already made the Cherries with Mascarpone because I had already made the ingredients, but after seeing this photo I might have to try this one also. Hum, I haven't had dinner, and I have on hand eggs, apples, ...
I tailored this to make it lowfat and low sugar--and I must say, it worked out very well. I also substituted peaches and raspberries for the apples. Next time I might put just a bit of ricotta in as well.
We had this for brunch today. I admit I was apprehensive - I'm not a huge fan of sweet things in the am. Had Maria not selected it I don't think that I would have ever made this.
To be honest I was taken aback at how good it was! I didn't find it overly sweet. Paul's comment - 'it tastes like something you could get at Cora's' - a fancy breakfast restaurant nearby. That was quite a compliment to Angie! LOL
When I make this next I think that I will add more cinnamon.
Jerry
The traveler sees what he sees. The tourist sees what he has come to see. ~G.K. Chesterton
Here's my apple omelet. I have made similar omelets with sauteed apples before, but never with the honey butter. While I loved the flavor of the honey butter, I found it overly sweet. I cut the recipe in half since I was by myself for dinner last night, and I guess I should have cut it back even more. Maybe it was the oil it was cooked in, plus the amount of butter on top, plus the sweetness. Or who knows, maybe I've just been eating too many sweets lately. Next time I would cut back on the amount of butter/oil in the entire recipe, and put less honey butter on top.
We just had the apple omelet for breakfast this morning, and I thought it was delicious. I added a little lemon juice to the apples and also a little salt while they were cooking. I think that may have helped cut the sweetness. Or perhaps not. I have a bit of sweet tooth when it comes to breakfast, so something like this was perfect for me - and healthier than eating crepes, pancakes or pastry, right?.
I will definitely try this again when the really good apples are in season. Or peaches while they are in season now. Or how about pears? That would be delicious, too.
Sunday brunch in California - we have also just finished the omelette (Krista, love the plate). I took Cindy's comment and used less oil for the apples, and they carmelized beautifully. My egg technique is lacking. But even though it really was delicious, I am not a sweet egg person, I like my omelettes to be more savory. I loved the apples and think that I would make them again, but maybe use them for waffles or pancakes, or even an accompaniment for cheese blintzes.
I thought it was great. My apples were not very sweet, so it was a perfect mix. I didn't peel the apples. I was glad for the chance to use the grappa I brought home from Italy last month (has it ONLY been a month?)
Don't feel bad, Marcia - I guess my "egg technique is lacking" too!
I used five eggs and a 10" pan, but the omelet got so BIG. I had a hard time getting it flipped over the apples and then out of the pan. Had to cut it in half to get it out. Will cut the eggs down to four next time - maybe with peaches, as someone has mentioned.
I used tangerine olive oil (from Paso Robles) to saute the apples, and that was good.
This photo is one half of the whole omelet, and it was plenty to eat! Good brunch dish!
I was also thinking that peaches would be good with the suger and grappa, but I still would put it over something other than eggs . I have some lime olive oil from Paso, hmm.
Nice having breakfast with everyone this morning ...
That will teach ME a lesson.
