INGREDIENTS

INSTRUCTIONS

1. In a heavy skillet, melt 2 tablespoons margarine and add the onions
which have been sliced thin and separated into rings. Stir to cover with
the margarine. Cover the pan and cook over low heat for 10 minutes or until
onions are translucent. 2. Wash apples and core but do not peel. Slice into
1/2 to 3/4-inch crescents. When onions are done, transfer to a plate and
keep warm. Wipe out the skillet and add 1 tablespoon margarine and melt.
Add the apple slices; saute over medium flame until browned, about 1
minute. Turn slices and brown other side. Do not overcook. Turn off heat,
add onion and combine; set aside. 3. To prepare eggs for cooking, place 8
egg yolks and 6 egg whites into large bowl. Add the cream, salt and pepper
to your taste and beat this mixture lightly with fork. Set aside. 4. Place
the remaining 2 egg whites in a bowl and, with a mixer, beat on high speed
until whites are stiff but not dry. Blend the egg yolk mixture again to be
sure it is not separated, then fold in the beaten whites. DO NOT beat in,
only fold in gently until thoroughly blended. 5. Using an omelet pan, melt
1 tablespoon margarine over medium heat. When margarine foams, add half the
egg mixture. As eggs begin to set, use a fork to pull edges gently towards
center, allowing uncooked eggs to flow outward. Cook until eggs are brown
on bottom but still moist on top, 4-5 minutes. 6. Spread half the
apple-onion mixture on one-half of the omelet. Use a spatula to fold other
half over the apple mixture. Place on serving plate and keep warm in oven
while preparing the remaining omelet. When second omelet is prepared,
divide both among 4 serving plates. Top each with a tablespoon of sour
cream and a very light sprinkling of fresh ground nutmeg. Serve
immediately.
Recipe By     : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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