Guest Author - Linda Hamill

Breakfast:Apple Style Omelets

(2 servings)


1/4 cup butter
3 large apples - peeled cored and diced (peels have all the vitamins, so leave them in and it will only add a touch of red to your recipe.
6 eggs -- lightly beaten
1 pinch salt (I use a salt substitute)
1 pinch black pepper
1/4 cup heavy cream (you may use a low fat cream)
1 teaspoon white sugar
In a large skillet or frying pan, melt butter over medium heat. Add apples and saute until tender but not completely cooked. Just so they do not get mushy.


Heat a lightly oiled omelet pan or medium sized skillet (I use a skillet). Whisk together eggs, cream, salt, pepper and sugar. Pour egg mixture into omelet pan. When bottom of omelet has begun to set, place half of the apple mixture on top of the eggs.


When bottom of omelet is completely cooked, fold over omelet, cover and cook through. Serve warm with remaining apples on top or on the side.