SSB # 14 - Sweet Apple Omlette

Another Sunday and another great recipe by Gina De Palma. This is the latest stage in the Sunday Slow Bakers' exploration of Dolce Italiano by Gina De Palma. Krista came up with the notion that it might be interesting to get a group of folks together to bake and blog each week. This week's recipe was selected by Maria.

We had this for brunch today. I admit I was apprehensive - I'm not a huge fan of sweet things in the am unless the sweetness comes from maple syrup drizzled over somehting. Had Maria not selected it for the sunday slow bakers to make I doubt that I would have ever made this. The concept is unusual for our North American palattes (such as they are) - we're used to our omlettes full of cheese, herbs, and savoury things like that. One blogger has called this apple pie for breakfast and I agree that the similarities are there.

To be honest I was taken aback at how good it was! I didn't find it overly sweet which surprised me given the amount of sugar and honey. Paul's comment - 'it tastes like something you could get at Cora's' - a fancy breakfast restaurant nearby. That was quite a compliment to Angie!

In the book Angie explains that this type of omlette is common in the northernmost regions of Italy. Here at the base of the alps the local cuisines have bene influenced by the Slavic, Austrian, and Swiss neighbours.

Sweet Apple Omlette

omlet con mele

2 medium Golden Delicious, Rome, or Empire apples
3 tablespoons extra-virgin olive oil
2 tablespoons granulated sugar
1/4 tsp ground cinnamon
1 tablespoon grappa
2 tablespoons unsalted butter
1 tablespoon honey
4-5 large eggs
Confectioner's sugar, for dusting

Peel and core the apples, cut them into quarters, then cut the quarters into slices. Heat a large saute pan over medium heat and add the olive oil, followed by the apples. Saute the apples until they just begin to turn soft, translucent, and tender, about 5 minutes. Add the sugar and the cinnamon to the pan, shaking to coat the apples. Remove the pan from the heat and slowly add the grappa, then return the pan to low heat and let the apple mixture simmer for 2 to 3 minutes to cook off the alcohol and tenderize the apples.

In a small saucepan, melt 1 tablespoon butter over low heat; do not allow it to bubble. Add the honey and swirl the pan to combine the butter and honey thouroughly (I did this in the microwave). Set the pan aside, off the heat. Have ready a serving plate dusted with confectioner's sugar.

Crack the eggs into a medium bowl and whisk them until the yolks and whites are combined. In a nonstick 10" omelet pan, melt the remaining 1 tablespoon butter over med heat, swirling it around to coat the bottom completely. When the butter begins to bubble, add the eggs. Use a spatula to pull the cooked egg toward the center of the pan while tilting the pan to move uncooked egg to the edges. Continue moving the eggs around gently until all the eggs are cooked, 2 to 3 minutes. Very quickly, spoon some of the cooked apples into the center of the omelette in a straight line spanning the diameter of the omelette. Shake the pan to loosen the omelette completely, then fold one side of the omelette over the apples.

Quickly slide the omelette onto the sugar-dusted serving plate, folding it over on top of itself with the edge of the pan or spatula. Immediately drizzle the warm honey-butter mixture evenly over the surface of the omelet, then dust it with confectioner's sugar.

Serve immediately, cutting the omelette into 2 large halves or 4 smaller quarters.

You can check out what the other Sunday slow baker bloggers have been up to by clicking through to their blogs (although some are traveling this week and not in the kitchen (lucky them!):

Destination Anywhere
In and Out of the Garden
My Place in the Sun
Palmabella's Passions
Postcards From the Trail
Whistlestop Cafe Cooking
Baked Alaska

Comments

[michelle of bleeding espresso]

Glad you gave this one a shot...you remind me I need to make it again :)

[Jerry]

I loved your apple pie for breakfast comment - how very appropriate! I'm going to try it next weekend with some different fruit.

[sandrac]

Jerry, that looks so delicious. And you make a good point, we're so used to savoury omelettes rather than fruit-based brunch dishes. But this sounds fab.

And I'm a huge fan of Cora's. Problem in Ottawa is that there are only a few, there are always lineups and they close way too early (like, mid-afternooon.) They are serious about being a brunch spot!

[Jerry]

Sandra - they are opening a Cora's within walking distance from our house - I can't wait. Generally if you want a table without a wait you need to get there at 7 am. OUCH