I’ve cooked eggs wrong my whole life, I’m sure of it. But given the mishmash of egg advice out there, can you really blame me? I mean, Julia said you’re supposed to cook eggs fast and loose, on very high temperature. Throw the eggs into a generously buttered pan, shake vigorously for 10 seconds, then neatly flop onto a plate. Meanwhile, Ina says that protein (ie, eggs) get tough on a high temperature, so you always want to cook them low and slow. And then I also heard elsewhere that cooked eggs should never be brown because that is a sign of them being overcooked.
Well, I’m putting my foot down and proclaiming to cook the eggs any way that suits your fancy. For me, that includes a thick layer of egg cooked until slightly golden brown (for support and structure!) stuffed with a mile-high pile of cooked apples and melty cheddar cheese. So there! <sticks out tongue like a 6 year old>
This apple cheddar omelet actually came from a version I had at a local diner (which, sadly, is no longer the acclaimed diner it once was). I’ve had other versions at other locales, but I’ve realized that when it comes to the actual apples, I’ve turned into an apple snob.
First off, it is a mistake to think that apple pie filling can be a suitable filling for this dish. You would be sooooo wrong if you thought that. Let’s remember, folks, we’re making an omelet. No flakey pie dough here, nope. Leave the added sugar out of it, for it’s not needed. I prefer the method of chopping a granny smith apple, throwing it in a tablespoon of melted butter on a hot pan, sprinkle it with cinnamon, and cook until soft and mushy. DO NOT ADD SUGAR because, as previously iterated, this is not a pie.
Disclaimer: I am completely aware that, in spite of my insistence on using granny smith apples to make this omelet, the apple pictured is actually a golden delicious apple. If you feel the need to send hate mail, I kindly ask that you reconsider. I know what I did was wrong, and it won’t happen again.
The apples are quite fun. However, since I didn’t grow up in the South and never actually had an apple pie topped with cheddar cheese, as I’m told they do down there, this is my quirky testament to the closest thing I can manage. There’s something about the little tender bites of sweet apple (naturally sweet on their own, as previously distinguished) being enrobed in melty cheddar cheese strands that just sends me over the edge. I really do need to make this for breakfast more often. As an aside, if you’re a fan of apples and cinnamon…and who isn’t?…I have several other apple concoctions that might strike your fancy:
For the cheese, I recommend a mild cheddar. As a matter of habit, I threw in some freshly grated extra sharp cheddar and while I dearly love my extra sharp stuff, your plain old garden-variety yellow cheddar will work just fine here. Save the extra sharp stuff for a spicier occasion. Breakfast doesn’t need to be that assertive…at least not in my house, anyway.
This apple cheddar omelet is unique enough to make Sunday breakfast interesting, but still has tons of cheese to satisfy the hardcore omelet fans.
- 6 large eggs, beaten with 2 tbsp of room-temperature water
- 3 tbsp butter
- 1 granny smith apple, cored, peeled, and chopped
- 2 oz (or about 1 cup) of cheddar cheese, freshly grated
- 1/2 tsp kosher salt (or less to taste)
- 1/4 tsp freshly ground black pepper
- 1/4 tsp ground cinnamon
- In an 8-inch non-stick frying pan, melt 1 tbsp of butter over medium heat.
- Once the butter is melted and starting to bubble, add the chopped apples and cinnamon. Toss to coat and cook until the apples are soft, about 5 minutes. Remove the apples from the pan and set aside.
- Take a paper towel and wipe out the used frying pan. With the heat on medium, add another tbsp of butter to the pan. Once it's melted and started to bubble, add in half of the egg mixture.
- Let the eggs coagulate for about 1-2 minutes, then with a rubber spatula gently pull the edges into the center, allowing the uncooked egg to seep into the negative space on the pan to cook. At this time, add half of the salt and pepper (or less to taste).
- After another 2-3 minutes, the egg should start to form a thick, solid layer. On one side of the omelet, pile up half of the cooked apples. On top of that, pile up half of the grated cheese.
- Using the widest spatula you have, gently slide the spatula under the other empty edge of the omelet and fold over the side with the fillings. Some runny egg will spill out and that's OK. Let cook on that side for another minute, until the bottom begins to get nice and golden brown.
- Again, using your widest spatula, flip the now-folded omelet over onto the unbrowned side and cook that for another minute or so, until that side is equally brown. Evacuate to a plate and top with reserved chopped apples and grated cheese, if desired.
- Repeat the above steps for the second omelet, as this recipe makes two. :-)