Apple Cinnamon Omelet
1/2 C thinly sliced peeled tart apple 1 T of The Olive Bin's Red Apple Balsamic Vinegar 2 tsp sugar 1/4 tsp ground cinnamon 3/4 T + 3/4 T of The Olive Bin's Butter Olive Oil 3 eggs 3 T water Salt and pepper, to taste Sweetened whipped cream
- In a small nonstick skillet, saute the apple, Red Apple balsamic, sugar, and cinnamon in 3/4 T of Butter olive oil. Remove from skillet and set aside.
- In the same skillet, pour in remaining Butter olive oil. Whisk eggs, water, salt, and pepper. Add egg mixture to skillet (mixture will set immediately at edges).
- As eggs set, push cooked edges gently, allowing uncooked portion to flow underneath. When eggs are set, spoon apple mixture on one side; fold other side over filling. Slide omelet onto a plate. Serve with whipped cream.