Ingredients for Apple Cranberry Omelette
- 4 large eggs
- 2 tablespoons milk
- 1 tablespoon all-purpose flour
- 1 pinch salt
- 1 tablespoon butter
- 1/2 cup leftover cranberry sauce
- 1/2 cup diced apple
- 1 tablespoon brown sugar
- 0 lemon juice
- 0 ground cardamom
- powdered sugar (for dusting, optional)
- whipped cream (for serving, optional)
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How to Make Apple Cranberry Omelette
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together 4 large eggs, 2 tablespoons milk, 1 tablespoon all-purpose flour, and a pinch of salt.
- Melt 1 tablespoon butter in a 12-inch nonstick skillet over medium heat.
- Pour in the egg mixture. Cook for 2-3 minutes, gently lifting the edges to allow uncooked egg to flow underneath.
- Transfer the skillet to the preheated oven and bake for 3-5 minutes, or until the omelette is softly set but still slightly moist. Do not overcook, or the omelette will become brittle when folded.
- While the omelette bakes, prepare the filling: In a small saucepan over medium-low heat, combine 1/2 cup leftover cranberry sauce, 1/2 cup diced apple (about 1 medium), and 1 tablespoon brown sugar. Cook for 3-5 minutes, stirring frequently, until warmed through and slightly thickened.
- Remove the omelette from the oven. Spoon 1/3 of the cranberry apple filling onto one half of the omelette.
- Carefully slide the omelette onto a serving plate. Fold the empty half over the filled half.
- Spoon the remaining filling around the omelette and dust lightly with powdered sugar.
- Serve immediately with a dollop of whipped cream (optional) and extra filling, if desired.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
100g
Fat
55g
Carbs
11g
