Look at that photo! I made this breakfast a few weeks ago and when I look back to this photo, I think, damn, I’ve got some serious style here! Sure, I can make a mean oatmeal or scone but the eggs that come out of my kitchen aren’t that photogenic. But now, I’m a believer. I gots skillz. Or maybe it’s just that I bought a fancy (but inexpensive) Benriner Japanese Mandolin Slicer. Whatever it is, I feel like a pro.
The idea for the apple omelette comes from Crave, a local Vancouver restaurant. I’ve been there twice for brunch and both times I had their omelette with goat cheese and apples. It was some serious love at first bite but I never tried to recreate it until I had my hands on the mandoline. If you don’t have a mandoline, fear not, just use very thin slices of apples instead or julienne it with a knife. I used cheddar since it’s what I had on hand and it was delicious…but using goat cheese will create some serious love. I also had a bit of prosciutto and added it in, but you could skip it if you wanted to keep things vegetarian. This weekend, try something different and put your autumn apples to good use. And why not wander over to the Food Network Canada blog, Eating Well and read my post on Seed Saving at the UBC Farm.
apple cheddar omelette
2 T milk
1 T olive oil or butter
salt & pepper
1/2 c grated cheddar cheese
2 T diced prosciutto
1 Granny Smith apple, julienned
Add butter or olive oil into a large cast iron pan and toss in the diced prosciutto, letting it get crispy. Meanwhile, whisk together the eggs, milk and salt and pepper in a small bowl. Slowly pour the egg mixture over the prosciutto and into the hot pan, tilting to spread the eggs evenly. Let eggs firm up a little, sloshing the mixture away from the sides and into the middle. Use your spatula to allow the remaining liquid to then flow into the undersides of the cooked eggs while still keeping the egg mixture even.
Continue to cook for another minute or so until the egg mixture holds together. While the middle is still a little runny, add grated cheese and then top with the julienned apples. Fold the omelette in half with your spatula. Cut in half and serve on a plate. Use any reserved matchstick apples as garnish. Serve with buttered toast and coffee while trying not to get a big head cuz dammit you just made a pretty spectacular omelette!
Um, that looks AMAZING.
GORGEOUS photograph, indeed!! You should be a food stylist :0)
Not only does that look amazing, but it sounds ridiculously delicious!
I would eat apples more often if I owned one of those mandolins. The apple matchsticks look so tempting on that omelette. Great presentation.
I treated myself to a hand-held pastry blender today as I generally find it difficult to blend hard butter with sugar by hand. I’m so excited to use it :)Speaking of hard butter, I read in your previous post that you grate the butter/shortening on a grater, which I think is is brilliant!
I just had a PB& J for breakfast and wishing I had this instead. This does sound crazy delish.
I would never think to put apples in an omelet, but now I am intrigued! Thank you for the amazing visual 🙂
I love the picture! YUM!
thanks bridge, it totally was!
thanks veggiegirl, ha! it was just good luck in terms of style 🙂
jessie, it's redonkulously delicious.
bijoux, they taste great all cut up on a mandoline 🙂
thanks dawn…yeah, i'd say this beats a pb & j sandwich (but i never liked those anyway) ;p
thanks kevin…it's a very different way of using apples for breakfast, that's for sure.
april, try it out. it's a combo that works well.
thanks rachel 🙂
That breakfast does look good. I like the sound of using apples in a breakfast like this.
wow! I can just imagine how good this can be!
How great would this be for dinner? I love a great omelet, unfortunately there are mostly blah ones. Good job.
That picture is absolutely lovely! Thanks for spreading the good word on Crave. Even though I live in southern california I am doing my best to make dining there a regular thing! 🙂
I’ve been making a similar omelette, but using plain old sharp cheddar. Also, I use large slices of apple, and serve with potatoes fried in olive oil. Very simple and not expensive.
anh, imagine away 🙂
eviedee, yay!! maybe we should meet up one morning there 😉
sounds perfect, hope!
That is indeed one beautiful omelette! When I used to make them I’d usually just got annoyed with flipping them properly and just make them into scrambles. Which were delicious but just not as nice looking. I need to eat apples and cheddar together more often.
We make something similar but using goat cheese instead of cheddar and sauteing sliced apples in a little butter and brown sugar before combining in the omelet with the goat cheese. It’s a Garrett Oliver recipe, brewmaster for the excellent Brooklyn Brewery. It pairs wonderfully with a Brooklyn East India Pale Ale, but any hoppy/fruity IPA would work.
Was thinking of eggs for dinner this evening. This change of pace might fit the bill.
eatme, apples and cheddar make a great pairing! even with eggs. who knew!
fillippelli, sounds good! and anything with a hoppy ipa is perfect in my book.
Droool! I’m trying this out for Sunday brunch for sure! I miss brunch in Vancouver! Haggis, bacon and beans is not cutting it for me.
You’ve got some serious breakfast chops.
The only time I’ve done fresh apples in something like that was a crepe that also featured candied walnuts, creme fraiche and some bitter herbs. But all the same, mandolin all the way.
I love this dish!! I made it this morning but used bacon instead. THAnKS For the INSPIRING DISH!!!
i just made this. ate this. and want to cry from its deliciousness. made it with the goats cheese… oooh my. thanks for making my day so much more joyful. *weeps*
I suppose that it might be the norm for some people, but that omelette looks burnt to hell to me. They’ve become hard and rubbery, instead of keeping that beautiful elasticity that eggs naturally have. I’d suggest scrambling your eggs an hour or more ahead of time, they really do cook differently. If that doesn’t seem to keep them fully yellow and soft then I would use less heat, lastly more oil. happy cooking :]
Made it! Used pear instead of apple, and smoked mozzarella instead of goat cheese. Tasted great! Felt like I had a complete meal!