Apple Omelet

[nverland]

Apple Omelet

For the filling:
1 Tbsp (15 ml) butter
1 apple, peeled, cored, and chopped
1/4 tsp (1 ml) ground cinnamon
A grating of fresh nutmeg
1 Tbsp (15 ml) brown sugar
1 Tbsp (15 ml) raisins
1 Tbsp (15 ml) slivered almonds

For the omelet:
3 eggs
1 Tbsp (15 ml) water
1 tsp (5 ml) sugar
1/4 tsp (1 ml) vanilla extract
1 Tbsp (15 ml) butter

To make the filling, heat the butter in a non-stick skillet over
moderate heat and sauté the apple, cinnamon, and nutmeg
until tender and lightly browned, about 5 minutes. Add the
remaining filling ingredients and cook, stirring frequently, until
the sugar has melted, about 2 minutes. Set aside.

To make the omelet, whisk together the eggs, water, sugar,
and vanilla in a small bowl. Heat the butter in a nonstick skillet
over moderate heat and add the egg mixture. Let sit until the
edges are solid and then lift the edges of the omelet, tilting
the pan to allow uncooked egg mixture to flow underneath.
Continue this process until the top of the omelet is almost
dry, 3 to 4 minutes. Spoon half the apple mixture over one
half of the omelet and fold the other side over to cover it. Slide
out of the pan onto a serving plate and top with the remaining
apple mixture. Serves 1 to 2.