INGREDIENTS

INSTRUCTIONS

FOR THE APPLES
FOR THE TOFFEE SAUCE
FOR THE OMELETTE
Preheat grill to medium and heat an omelette pan.
1 Peel and core the apple. Cut into thick wedges. Place in a small saucepan
with the lemon juice and zest, cinnamon and sugar.
2 Poach gently for 5-6 minutes until the apple has softened but is still
retaining its shape.
3 Spread the almonds onto a baking sheet and place under the grill. Toast
lightly on both sides, turning once. Remove and leave to cool.
4 Separate the eggs into two bowls. Whisk the egg yolks until creamy. Mix
in the sugar and water. With clean whisk blades, whisk the egg whites until
stiff.
5 Gently fold the egg whites into the egg yolk with a metal spoon. Melt a
knob of butter in the omelette pan, tipping it round the pan as it melts to
grease the whole surface.
6 Pour in the egg mixture and cook over a moderate heat until the omelette
is golden brown and set on the underside.
7 For the Toffee Sauce: Place the butter and sugar into a small saucepan
and heat gently until the sugar has dissolved and the butter is melted.
Stir in the cream and leave to simmer for 3-5 minutes until thickened.
8 For the Sweet Souffle Omelette: Grill the omelette until the top is set.
Take care not to overcook as this will make the omelette tough.
9 Run a spatula underneath to loosen the omelette. Make an indentation
across the middle. Spoon the apple on one side and fold the other half over
the filling. Tip out onto a serving plate.
10 Pour the toffee sauce around the omelette. Sprinkle with the toasted
almonds. Sift a little icing sugar around the plate and decorate with a
sprig of mint. Serve immediately.
Converted by MC_Buster.
NOTES : Makes 1 omelette
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

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