Gluten Free Apple Pie Omelette Recipe

by Carol Kicinski on October 21, 2012

Post image for Gluten Free Apple Pie Omelette Recipe I used to eat in this diner; it was a charming place with good coffee, friendly waitresses and a large menu of All-American comfort food.

They had a large 6 by 4 foot revolving  carousel at the front filled with mile high lemon meringue pies, enormous country apple pies and chocolate cakes about 12 inches high. Needless to say, almost ever patron succumbed to the lure of the dessert carousel, I believe for many the desserts were a big draw.

I however was more enamored with the omelettes. They were fluffy, soufflé-type omelettes you could order with almost infinite choices of fillings and toppings.

The omelettes were not only delicious, they were a fairly safe gluten free bet; they were on of the few things cooked separately in a pan and not on the grill alongside things like pancakes and French Toast. They were also a bargain – made with 4 eggs, each omelette could feed two people.

Making these omelette at home is even more of a bargain – for just a couple dollars I can treat myself to a filling, satisfying, and Sunday-special breakfast in about 15 minutes.

This Apple Pie omelette is everything I want in a breakfast; protein packed, a little sweet and easy. The trick to creating these fluffy omelette is low and slow cooking; this allows the eggs to cook through, remain light and have a lovely golden brown outside and creamy inside. As always I use organic, pastured, cage-free eggs, the yolks are rich and the whites whisk up light and airy (I use Nature’s Yolk eggs – they are the freshest I can find.) For a little crunch (always welcome at breakfast) I add some toasted walnuts. This is entirely optional if you are nut free.

Gluten Free Apple Pie Omelette Recipe

Gluten Free Apple Pie Omelette Recipe

Ingredients

1 medium apple, peeled, cored and thinly sliced
2 teaspoons pure maple syrup
½ teaspoon ground cinnamon
2 large organic pastured eggs
2 tablespoons cream, milk or dairy free milk
Salt and pepper
1 teaspoon butter or dairy free butter
3 tablespoons grated cheddar cheese or dairy free cheese substitute
2 tablespoons toasted walnuts, roughly chopped – optional

Directions

Place the apple slices in a small, nonstick skillet over medium-high heat. Cook until they soften and start to brown, about 5 minutes. Add the maple syrup and cinnamon, toss to coat, cook for another 30 seconds then remove from the heat. Set aside.

Separate the eggs placing the whites in one mixing bowl and the yolks in another. To the yolks add the cream and a pinch of salt and pepper, whisk to combine.

With a handheld mixer or whisk, beat the whites just until soft peaks form.

Fold the egg whites into the yolk mixture. Melt the butter in a 5 inch, non-stick pan over low heat. Add the egg mixture to the pan and cook for 3 minutes. Sprinkle the cheese over the top, layer on the cooked apples and cover the pan. Cook for another 5 – 6 minutes or until the eggs are set and the bottom is golden brown. Slide the omelette onto a plate and fold the one half of the omelette over the other. Serve immediately with the chopped walnuts on top if desired.

Servings:

A gluten free recipe that serves 1.

Ready for dessert?

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Categories:    Breakfast & Brunch
  • Jeni

    This sounds like the perfect breakfast!

    • Carol Kicinski

      Thanks Jeni.

  • Kelli

    I used to order these kinds of omeletes at a diner too – then I found out they put pancake batter in them! Ug. Thanks for this recipe.

    • Carol Kicinski

      Oh no! That’s terrible. Well, these are gluten free for sure! Enjoy.

  • Connie

    Carol,
    As much as I love eggs and omelettes, I have an gluten, egg and dairy intolerance. This sounds so good and I always look to see if I can substitute items that I can tolerate. Any suggestion for this recipe?

    • Carol Kicinski

      Hi Connie – I am not the egg substitution expert but I would say that whatever you would usually substitute for making an omelette or scrambled eggs, you can use. It won’t be as light because you aren’t separating the eggs but it will still taste wonderful. The dairy is easy to sub out you can even leave out the cheese all together.

  • http://www.fresh4five.com Danielle @ Fresh4Five

    I love this idea! it looks delish! I can’t say I have ever eaten a fruit filled omelette before. I have also not seperated my eggs. Does it make it fluffier for the effort?

    • Carol Kicinski

      Hi Danielle, yes, separating the eggs makes it much fluffier and gives it a softer texture.

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  • Hemrid

    I like to eat omelette. It is so tasty and also healthy. This post contains all of favorite food items. Thanks for this post.

    • Carol Kicinski

      My pleasure, enjoy!

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  • http://glutenfree-katie.blogspot.com Katie

    This looks amazing! I can’t wait to try this!

    • Carol Kicinski

      Thanks Katie, enjoy!

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  • Anni

    Any tips to make this for a larger group i.e. 20 persons? I would like to separate and whip all of the eggs at once. Is that advisable?

    • Carol Kicinski

      I don’t see why you couldn’t whip all the eggs at once, just not sure how you are going to cook an omelette that large unless you are making individuals in which case no probem. The place where I eat brunch every Sunday whips up all their omelette eggs before. Let me know how it turns out – wosh I could have given you more positive advice :)

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