Even the most inspired cooks rely on muses for inspiration, and when my cooking starts to drift towards boring, I head over to Epicurious.com for some thought-provoking cuisine. They have a wonderful search function that allows you to sort by main ingredient; perfect for those days when I have a half-dozen eggs that are fixing to expire. I found a recipe that sounded interesting, and shared some of the main ingredients with what I already had in my pantry.
When adapting a recipe, it is important to identify the key flavors, and replace them with something similar. Here, I replaced the sugar, crème fraîche, and caramel with honey, as I don’t keep crème fraîche on hand. I also added the gouda cheese because… well, I’m an apple and cheese fanatic.
- 1 large apple
- 3 large brown eggs
- splash of milk
- 2 oz. gouda cheese
- 1 tsp butter
- 1 tbsp honey
Cook Time: 15 minutes
Yields: 1 serving
- Wash, halve, core, and thinly slice the apple.
- In a small mixing bowl, whisk three eggs with a splash of milk and a pinch of salt.
- In a non-stick pan, over medium low heat, melt butter in pan, and drop in the apple slices. Allow to brown before tossing. Cook for about 10 minutes.
- Pour beaten eggs over the apples. Using a rubber spatula, follow under the egg, along the edge of the pan, allowing the uncooked egg to reach the skillet base.
- When the egg is mostly cooked, sprinkle the shredded gouda on top of the egg. Allow to melt.
- Prepare your plate. Using the rubber spatula, gently slide the omelet from the pan halfway onto the plate. Use the pan to flip the omelet in half, onto itself, creating a half moon shape.
- Drizzle lightly with honey.
Recipe adapted from this recipe posted on Epicurious.
[Lead Image via Flickr]