Sweet Apple Omelet

Ingredients
2 medium Golden Delicious, Rome, or Empire apples
3 tablespoons extra-virgin olive oil
2 tablespoons granulated sugar
1/4 tsp ground cinnamon
1 tablespoon grappa (I used Amaretto instead)
2 tablespoons unsalted butter
1 tablespoon honey
4-5 large eggs
Confectioner’s sugar, for dusting

Peel and core the apples, cut them into quarters, then cut the quarters into slices. Heat a large saute pan over medium heat and add the olive oil, followed by the apples. Saute the apples until they just begin to turn soft, translucent, and tender, about 5 minutes. Add the sugar and the cinnamon to the pan, shaking to coat the apples. Remove the pan from the heat and slowly add the grappa, then return the pan to low heat and let the apple mixture simmer for 2 to 3 minutes to cook off the alcohol and tenderize the apples.

In a small saucepan, melt 1 tablespoon butter over low heat; do not allow it to bubble. Add the honey and swirl the pan to combine the butter and honey thouroughly (I did this in the microwave). Set the pan aside, off the heat. Have ready a serving plate dusted with confectioner’s sugar.

Crack the eggs into a medium bowl and whisk them until the yolks and whites are combined.
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In a nonstick 10″ omelet pan, melt the remaining 1 tablespoon butter over med heat, swirling it around to coat the bottom completely. When the butter begins to bubble, add the eggs.
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Use a fork or spatula to pull any cooked egg toward the center of the pan while tilting the pan to move uncooked egg to the edges. Continue moving the eggs around gently until all the eggs are cooked, 2 to 3 minutes. Very quickly, spoon some of the cooked apples into the center of the omelet in a straight line spanning the diameter of the omelet. Shake the pan to loosen the omelet completely, then fold one side of the omelet over the apples.

Quickly slide the omelet onto the sugar-dusted serving plate, folding it over on top of itself with the edge of the pan or spatula. Immediately drizzle the warm honey-butter mixture evenly over the surface of the omelet, then dust it with confectioner’s sugar.

Serve immediately, cutting the omelet into 2 large halves or 4 smaller
quarters.

2-4 servings