Liam Kivirist, first prize winner in KIWI's 2011 Next Great Young Chef contest, shakes up breakfast by adding an unexpected filling of apples and basil to a standard cheese omelet. Yum!
Active time: 5 minutes
Total time: 5 minutes
1 apple (crisp, tart apples work best), peeled
½ cup shredded cheddar cheese
¼ cup fresh basil, or 2 teaspoons dried basil
1 teaspoon salt
1 teaspoon seasoning salt
2 tablespoons butter, divided
- Peel apple and remove the core, then dice into small, 1/8-inch square pieces.
- Crack eggs into bowl, add salt and beat until smooth. Heat an 8-inch skillet over medium heat. Add 1 tablespoon butter. Pour half the egg mixture into the skillet.
- Once eggs have firmed up slightly on top, about 2 minutes, scatter half the diced apples into the cooking eggs, so that the apples cook into the egg mixture for about another 1 minute.
- Sprinkle half the cheese and basil over the egg-apple omelet, and cover for 1 minute. Remove cover then fold over in half. Slide onto a warmed plate.
- Repeat for second omelet.
Per omelet: calories 405, fat 31 g, protein 20 g, carbohydrates 14 g, dietary fiber 2 g