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!

Directions

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.