Apple Omelet with Cinnamon Cream
Serves 2
4 whole brown eggs
1 medium apple, peeled, cored, sliced thin
1/2 tsp sugar
1 tbsp unsalted butter
1 tbsp whipping cream, whipped with a pinch of cinnamon

Beat the eggs, sugar and 2 tbsp of cold water with a whisk, until frothy.

Heat the butter in a non-stick skillet, when the butter starts to foam, add the apple and cook until golden brown.

Add the eggs, swirl the pan back and forth so they will cook evenly. Fold the omelet and invert onto a warm serving plate.

Spoon the whipped cream over the top and serve.
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A late harvest Riesling