I hate it when someone asks if I want to go out for breakfast.
I usually DO want to go out with the person who asks me, but I feel like it comes with a requirement that I order breakfast. I am that person who makes the waitress roll her eyes when I order a chicken quesadilla at 8:00 a.m. I am so not a heavy, restaurant breakfast person. My husband totally IS that breakfast person, so for a long time he had breakfast dates with a buddy and I stayed home with my muffin and the kids and everyone was happy.
But a breakfast person and non-breakfast person in it till death do them part need to find a way to compromise. Breakfast for dinner is that compromise.
Omelettes happen to be one of our favourite dinners around here, but they’re usually pretty basic ham/cheese/broccoli affairs, or, if I’m feeling fancy, some peppers and onions. But this omelette recipe, adapted from one passed on by my sister Chelsea (remember her?) made me feel REALLY fancy. Sometimes I like to feel fancy :)
Warm, melty cheese is one of my favourite things, and paired with sweet-tart apples and crunchy toasted pecans and smoky crisp bacon you get all kinds of textures and flavours and vitamins. These are great any meal of the day, and just as good without the nuts if you’re not into crunch in your omelette (most of my family wasn’t :)) The ones pictured were made with smoked Gruyère cheese, and they are just as good with cheddar or Brie cheese – in fact, I think Brie is my favourite. Did anyone else grow up eating cheddar cheese with their apple slices? I totally did, and this grown-up meal version proves my tastes haven’t changed all that much.
- 2 tsp butter or margarine, divided
- 1 Granny Smith apple, peeled and thinly sliced
- 1 tbsp chopped pecans
- 2 tsp brown sugar
- 3 slices thick-cut bacon
- 3 eggs
- 2 tbsp water
- 2 oz cheese (Brie, cheddar, Gruyère, Monterey Jack...)
- Heat a non-stick 8” ovenproof skillet* over medium heat. Fry bacon, then remove to paper towel-lined plate and drain fat. Add 1 tsp. butter to same skillet. Sauté apple slices and pecans with brown sugar until apple is slightly transparent but not too soft, about 2 minutes. Meanwhile, chop bacon into bite-size pieces.
- Remove apple from pan and add to bacon. Cover to keep warm.
- Beat together eggs and water in small bowl. Melt remaining butter in the same skillet and cook egg mixture over medium-high heat. As mixture sets at edges, with spatula, gently lift edge while tilting and rotating the pan to allow uncooked egg to flow into the empty spaces. When egg is almost set on surface but still looks moist, cover one half of the omelette with warm apple mixture.
- Slip spatula under the unfilled side and fold the omelette in half. Garnish with cheese. Put pan in oven under broiler for 1 to 2 minutes (see note!) to melt cheese. Slide onto warm plate and serve immediately.