INGREDIENTS (for one omelette)
2 tsp butter, divided
1 Granny Smith apple, peeled and thinly sliced
Ground nutmeg to taste
1 tsp sugar
2 eggs
1 TB water
2 TB roasted, chopped pecans
¾ oz (or more) Brie cheese, sliced
Heat a non-stick 8 inch skillet over medium heat. Melt 1 tsp butter in skillet. Sauté apple slices in butter until slightly transparent but not too soft, about 2 minutes. Sprinkle with nutmeg and sugar. Remove from pan and keep warm.
Beat together eggs and water. Heat same skillet over medium-high heat. Melt remaining 1 tsp butter in skillet and pour in egg mixture. As mixture sets at edges, with spatula, gently push cooked portions towards the centre. Tilt and rotate 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 half of the warm apple mixture and pecans. If you feel confident, slide half the omelette out of the pan onto a cookie sheet and flip the other half over top, otherwise, flip half the omelette over the other half with a spatula and lift out onto the cookie sheet. Garnish with brie cheese and a few sprinkles of chopped pecans. Broil for 1-2 minutes to melt cheese. Slide onto warm plate, garnish with remaining apples, and serve immediately (SERVES ONE but we made two and broiled them together).
We served this with a green mesclun salad and crusty bread.