Best 9 Caramelized Apple Omelet Recipes

CARAMELIZED APPLE OMELET

Steps:

• Melt butter in a 12-inch nonstick skillet over moderate heat until foam subsides. Add sugar and cook, stirring, until dissolved, about 1 minute. Add apple and cook, turning slices over once, until golden and just tender, 5 to 8 minutes.
• Whisk together eggs with a pinch of salt. Pour eggs over apple and cook over moderately low heat, lifting up cooked egg around edge occasionally with a heatproof rubber spatula to let raw egg flow underneath, until omelet is set but top is still slightly moist, about 2 minutes. Dollop crème fraîche and dulce de leche across center of omelet. Fold bottom third of omelet over filling using a heatproof plastic spatula. Holding skillet over a plate, carefully tilt skillet until omelet slides out and almost half is touching plate, then turn skillet upside down, as if trying to cover plate, to make omelet fold over itself. Cut omelet in half and divide between 2 plates.
• *Available at Latino markets, specialty foods shops, and some supermarkets.

CARAMELIZED APPLES

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add sliced apples and sauté 3 minutes. Sprinkle with sugar and sauté until apples are golden brown and just tender, about 8 minutes longer. (Can be prepared 3 hours ahead. Let stand at room temperature; rewarm before using.)

PUFFY APPLE OMELET

Steps:

• Preheat oven to 375°. Mix flour, baking powder and, if desired, salt. In a small bowl, whisk together egg yolks, milk and lemon juice; stir into flour mixture. , In another bowl, beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until stiff peaks form. Fold into flour mixture., Pour into a 9-in. deep-dish pie plate coated with cooking spray. Arrange apple slices over top. Mix sugar and cinnamon; sprinkle over apple., Bake, uncovered, until a knife inserted in the center comes out clean, 18-20 minutes. Serve immediately.

APPLE CINNAMON OMELET

Steps:

• In a small nonstick skillet, saute the apple, sugar and cinnamon in 1 tablespoon butter. Remove from skillet and set aside., In the same skillet, melt remaining butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon apple mixture on one side; fold other side over filling. Slide omelet onto a plate. Serve with whipped cream.

APPLE STYLE OMELETS

Steps:

• In a large skillet or frying pan, melt butter over medium heat. Add apples and saute until tender but not completely cooked.
• Heat a lightly oiled omelet pan or medium sized 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.

CARAMELIZED APPLES

Steps:

• Melt the butter in a large skillet over medium heat.
• Add the apples to the pan and sprinkle with 1 tablespoon sugar.
• Sauté the apples, stirring frequently, for 6-8 minutes, until they just start to turn tender.
• Sprinkle the apples with the remaining sugar, cinnamon, and lemon zest.
• Toss the mixture gently and cook over medium heat for an additional 2 minutes, until the sugar begins to caramelize and the apples are crisp-tender.
• Transfer the apples from the skillet to a serving bowl with a slotted spoon.
• Turn the heat to high and add the apple cider to the skillet, scraping up any browned bits.
• Reduce the heat slightly and allow the cider and the pan juices to simmer for 1-3 minutes, until the sauce has reduced and thickened slightly.
• If you desire a thicker sauce, dissolve the cornstarch in a teaspoon of water, stir it into the sauce, and allow it to thicken for a moment.
• Pour the finished sauce over the warm apples and serve immediately.

CARAMELIZED ONION, APPLE AND GOAT CHEESE MELTS

Steps:

• Heat 2 tablespoons oil in a large nonstick skillet over medium. Add the onions and salt and cook, tossing frequently, until the onions turn creamy and golden, 15 to 18 minutes.
• Add thyme and red-pepper flakes and stir for another 30 to 45 seconds until fragrant. Transfer the onions to a small bowl and stir in the goat cheese and olives.
• Place 4 slices of bread on the counter and divide the onion mixture among them, spreading to the edges. Top with the apple or pear slices, then the remaining bread, pressing down gently to adhere.
• Wipe the same skillet down with a paper towel, then add 1 to 2 teaspoons olive oil (or more as needed to coat the bottom of the pan) and heat over medium. Working in batches, if needed, add the sandwiches and cook 1 to 2 minutes per side, pressing them gently to compress them as they cook, until the bread is toasted and deeply golden brown. If working in batches, add more olive oil as needed and cook remaining sandwiches. Slice and serve.

CARAMEL APPLE OATMEAL

Steps:

• Melt 1 tablespoon butter in a saucepan over medium heat. Add apple and 1/4 cup brown sugar; cook and stir until browned, about 2 minutes. Transfer to a small serving bowl.
• Melt remaining butter in a small pot over medium heat. Add remaining brown sugar and stir until dissolved. Add 2 cups heavy cream; bring to a simmer. Add oats, flax seeds, and cinnamon; mix and stir until oats are full cooked and creamy, about 2 minutes, adding a touch more heavy cream if needed.
• Serve in a bowl topped with caramel apple, raisins, and almonds. Add a spoonful of whipped topping to add additional creaminess.

CARAMELIZED APPLES

Steps:

• Heat oven to 400 degrees. Combine 4 tablespoons butter with a cup of sugar and a tablespoon of water in a 10- or 12-inch nonstick ovenproof skillet. Place on stove on medium heat. Cook, shaking pan occasionally (do not stir), until sugar melts into butter and mixture bubbles.
• Turn off heat, add apples in layers. About halfway through, dot with some of the remaining butter and sugar. Use rest of butter and sugar on top, along with cinnamon if you like. Put in oven.
• Bake, undisturbed, until apples give up their liquid, and it evaporates and sides are dark brown and sticky-looking. This will take around 45 minutes, but it could be considerably longer or shorter depending on water content of apples. Remove, and let cool. Serve straight from pan or -- for a more attractive presentation -- invert onto a plate.