Fall Omelet: Apple, Cheddar, Honey & Thyme
Although breakfast is my least favorite meal of the day, I am always attracted to Marta's recipes on What Should I Eat for Breakfast Today.
She always posts breakfast quinoa recipes or muffins, little cakes.....and a lot of egg dishes, which I always love.
I woke up to her lovely apple cheddar thyme omelet and ran downstairs to make it.
I did not bother whipping the egg whites (my least favorite chore besides pitting cherries), I just mixed the eggs with everything else. No problem.
I used one apple and 4 eggs, Marta used 2 apples, 3 eggs. I don't think it matters.
It was delicious.
I still have lots of pretty thyme and flowers in my herb garden, so before the cold snap turns my herbs to dust, I figured why not use it up.
Fall Omelet: Apple, Cheddar, Honey & Thyme: (adapted from Marta's site)
2 apples, sliced (I leave skins on)
1 tbsp honey
1 tbsp olive oil
1 tbsp butter
tsp of fresh thyme leaves
2 tbsp milk
2 tbsp flour
pinch of salt
2 tbsp cheddar cheese
In a non stick skillet, heat the butter and olive oil and saute the apple slices with the honey and thyme on both sides, until soft.
Set the apples aside.
Whisk the eggs, milk, flour, cheese and salt and pour over the apples in the skillet. It's nicer if you are using red apples, so the skins shows thru.
Bake in a 350F oven for 12-14 minutes until omelet is puffed and set.
Let rest a minute or two, and slice.
I loved this!