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Open-Faced Swiss Apple Omelet

Servings: 6


5 egg yolks
2 tablespoons milk
3/4 teaspoon salt, divided
5 egg whites
1/4 cup plus 2 teaspoons sugar
1/4 cup butter
3 tart apples, cored, peeled and sliced
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1 cup (4 ounces) Wisconsin Swiss cheese, shredded

Cooking Directions:

In a small mixing bowl, beat egg yolks with milk and 1/2 teaspoon salt until thick and lemon-colored. In a large mixing bowl, beat egg whites until foamy; add 2 teaspoons sugar and beat until stiff but not dry. Fold beaten yolks into beaten whites.

Meanwhile, in oven-proof, 10 inch skillet, melt butter and heat until it sizzles. Quickly turn in egg mixture, spreading evenly over bottom of pan. Cook over low heat until omelet is golden brown on bottom. Bake at 325°F for 10 minutes, or until top of omelet is golden brown and eggs are set, or until a knife inserted near center comes out clean.

In a 1 quart saucepan, combine apples, 1/4 cup sugar, nutmeg, 1/4 teaspoon salt and ginger. Cook over medium heat until apples are glazed; keep warm. Turn omelet out onto platter. Spoon apple mixture onto omelet; sprinkle with cheese. Serve immediately.

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