MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Omelette Pomme Colette (Caramelized Apple Omelet)
 Categories: Dairy, Eggs, Fruit, Classic
      Yield: 2 Servings
 
      2 tb Unsalted butter
      2 ts Sugar
      1    Sweet apple;
           - peeled, halved, cored,
           - sliced 1/4"
      3 lg Eggs
      2 tb Crème fraîche or
           - sour cream
      2 tb Dulce de leche
 
  Garnish: confectioners sugar for dusting (optional)
  
  A jar of confiture de lait, a French caramel-like sauce made from
  whole milk and sugar, and fresh Oregon apples inspired this omelet.
  
  Melt butter in a 12" non-stick 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
  heat-proof 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.
  
  Recipe FROM: Gourmet Magazine, Apr 2004
  
  Formatted by: Dave Drum, Sep 26, 2008
  
  Uncle Dirty Dave's Archives
 
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