* Crossposted from: RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Cheesy Apple Puffy Omelet
 Categories: Egg and che, All meatles, Breakfast a
      Yield: 2 servings
 
      4 sl Bacon
      1    Apple
      1 T  Firmly packed brown sugar
      1 T  Water
      4    Egg
    1/4 c  Water
    1/2 t  Cream of tartar
    1/4 t  Salt
    1/2 c  American cheese
      1    Apple
 
  1.  Preheat oven to 350 degrees F. 2. In 10-inch omelet pan or
  skillet with ovenproof handle* over medium heat, cook bacon until
  crisp. Remove from pan, drain, and set aside. 3. Pour off all but 1
  tablespoon of the bacon drippings.  Set pan aside. 4. In small
  saucepan, combine apple, brown sugar and 1 tablespoon water. Cover
  and cook over medium heat until apple is crisp-tender, about 4 to 5
  minutes. Stir in reserved bacon and set aside. 5.  In large mixing
  bowl, beat egg whites with 1/4 cup water and cream of tartar at high
  speed until stiff but not dry, just until whites no longer slip when
  bowl is tilted. 6. In small mixing bowl, beat egg yolks with salt at
  high speed until thick and lemon-colored. Gently, but thoroughly,
  fold yolks into whites. 7. Heat reserved bacon drippings in pan over
  medium-high heat until just hot enough to sizzle a drop of water.
  Pour in egg mixture and gently smooth surface. Reduce heat to medium.
  Cook until puffed and lightly browned on bottom, about 5 minutes.
  (Lift omelet at edge to judge color. 8. Bake in preheated 350 degree
  F. oven 10 to 12 minutes, or until knife inserted halfway between
  center and outer edge comes out clean. Loosen omelet edges with
  spatula. 9. To serve, with a sharp knife cut upper surface down
  center of omelet but DO NOT cut through to bottom of omelet. Spoon
  reserved apple mixture down one side of omelet. Sprinkle with cheese.
  Tip skillet.  With pancake turner, fold omelet in half and invert
  onto warmed plate or platter with a quick flip of the wrist. 10.
  Garnish with apple wedges, if desired.  Cut in half or into wedges.
  Serve immediately.
  
  *To make handle ovenproof, wrap completely with aluminum foil.
 
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These recipes shared by Eleanor Creighton Halifax Nova Scotia via Mealmaster
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