For a protein-packed, lightly sweet and Sunday-special breakfast, try this gluten-free apple pie omelet!
Treat yourself to a sweet and savory gluten-free breakfast
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 every 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 omelets. They were fluffy, soufflé-type omelets you could order with almost infinite choices of fillings and toppings.
The omelets were not only delicious, they were a fairly safe gluten-free bet; they were one 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 omelet could feed two people.
Gluten-Free Apple Pie Omelet
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
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 omelet onto a plate and fold one half of the omelet over the other half. Serve immediately with the chopped walnuts on top if desired.
Making this omelet 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 omelet is everything I want in a breakfast; protein packed, a little sweet and easy. The trick to creating these fluffy
omelets is low and slow cooking; this allows the eggs to cook through, remain light and have a lovely golden brown outside and creamy inside. For a little crunch (always welcome at breakfast) I add some toasted walnuts. This is entirely optional if you are nut-free.