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Apple Cinnamon Omelet


Breakfast & Brunch




  1. 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.
  2. 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).
  3. 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.


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