When I was little my mom used to throw these MASSIVE dinner parties both at our home in LA and at our lake cottage in Wisconsin.
Literally, we would have 35 people over on a random weekday night, and it was no problem for her. Thankfully, now that we’re adults, we are able to help her out with dinner parties and I can fully appreciate how much work she put into them.
I remember eating the leftover pie for breakfast, which had been carefully covered with plastic wrap and left room temp on the kitchen counter, which is, by the way, the best way to save leftover desserts.
This is now one of my favorite omelet iterations, and I can’t wait to make it again! Perhaps not the best breakfast to serve a crowd since you can only make one at a time, but it would be great to serve for two people as a special weekend breakfast.
Apple Pie Omelet
Adapted from Livin Paleo
Makes 1 omelet.
- 2 tsp. coconut oil or butter, divided
- Β½ of a large apple, cored and very thinly sliced (I used an organic green apple)
- ΒΌ tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 2 large eggs
- Pinch of sea salt
- 1/8 tsp. vanilla extract
Warm 1 teaspoon coconut oil or butter in a non-stick sautΓ© pan over medium low heat. Season apple slices with cinnamon and nutmeg and add to pan in a single layer. Cook for 4-5 minutes, turning slices over halfway through.
Meanwhile, crack the eggs in a bowl and add a pinch of sea salt and 1/8 tsp. vanilla extract. Beat vigorously with a fork until lightly fluffy. Add another teaspoon coconut oil or butter to pan and let melt. Pour eggs over apple slices and swirl to coat the entire pan. Shake the pan vigorously and let cook for 3-4 minutes or until eggs begin to set. Omelet should move freely. Tilt the pan over a plate and carefully fold the omelet in half. Garnish with additional cinnamon (or maple syrup if you’re feeling fancy).