Apple, Bacon & Cheese Omelettes
Recipe type: Breakfast
Total time: 
Serves: 2-3
A fancy way to eat your eggs!
  • 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...)
  1. 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.
  2. Remove apple from pan and add to bacon. Cover to keep warm.
  3. 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.
  4. 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.
*If skillet is not ovenproof, wrap handle with double thickness of aluminum foil.
Recipe by Hidden Ponies at