Apple and Brie Omelet (my husband's favorite)

[Guest guest]

Apple and Brie Omelet

 

1 1/2 tablespoons butter

1/4 Granny Smith apple, peeled and sliced

1/8 teaspoon grated nutmeg

1 teaspoon sugar

1 tablespoon brown sugar

1 tablespoon chopped pecans

3 eggs

6 small cubes Brie cheese

 

In a heavy skillet, melt 1/2 tablespoon butter. Saute the apple slices in the

butter until slightly transparent, but not mushy. Sprinkle the apples with

nutmeg and white sugar. Remove the apples to a separate dish and set aside. Mix

together the brown sugar and nuts and set aside. In an omelet pan, melt the

remaining 1 Tablespoon butter, heating until bubbly. Break the eggs into a bowl

and whisk until frothy. Pour the eggs into the melted butter, and as the eggs

begin to set, lift the edges to let the uncooked liquid go under. When the eggs

are almost set, turn the heat off. Put the Brie in half of the omelet. Top with

the sauteed apples and fold the omelet in half. Let sit 3 to 4 minutes to allow

the Brie to melt. Remove from pan and sprinkle with brown sugar topping. Serves

2