APPLE-CRANBERRY OMELETTE
This is a wonderful breakfast for the day after Thanksgiving or any day when you want to use up leftover cranberry sauce (try it with Cranberry Sauce with Apple Cider recipe#78078 or any whole berry cranberry sauce). *The original recipe recommended lingonberries but suggested cranberries as a good alternative. Recipe source: Bon Appetit (October 1985)
Provided by ellie_
Categories Breakfast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400-degrees F.
- Whisk eggs, milk, flour and salt together in a large measuring cup or bowl.
- Melt butter (2 tablespoons) in a 12-inch skillet (that is oven safe- I used a cast iron skillet) over medium heat.
- Add egg mixture and cook for 2-5 minutes, lifting edges to allow uncooked part to run underneath.
- Put omlet in oven and bake until softly set (5 minutes). DO NOT OVERCOOK OR OMLET WILL BREAK WHEN FOLDED.
- While omlet is cooking prepare filling by combining all of the filling ingredients (cranberry sauce- cardamom) in a small saucepan over medium-low heat and cook for 3-5 minutes, stirring constantly.
- Spoon 1/3 of the filling onto half of the omlet.
- Slide omlet onto platter or serving dish, folding empty half over filled half.
- Spoon additional filling around omlet (or serve on the side) and sprinkle with powder sugar.
- Serve with whipped cream and additional filling if desired.
Nutrition Facts : Calories 366.9, Fat 21.1, SaturatedFat 11.1, Cholesterol 318.1, Sodium 541.1, Carbohydrate 33.6, Fiber 1.6, Sugar 25, Protein 12.2
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