Caramelized Apple Omelet [Intro to Cooking]

Even the most inspired cooks rely on muses for inspiration, and when my cooking starts to drift towards boring, I head over to 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


  1. Wash, halve, core, and thinly slice the apple. 
  2. In a small mixing bowl, whisk three eggs with a splash of milk and a pinch of salt.
  3. 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.
  4. 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.
  5. When the egg is mostly cooked, sprinkle the shredded gouda on top of the egg. Allow to melt.
  6. 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.
  7. Drizzle lightly with honey.

Recipe adapted from this recipe posted on Epicurious. 

[Lead Image via Flickr]

The Muscle Cheat Sheet: Work Every Major Muscle Group [CC’s ShapeU]
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