Fresh Apple Omelets via Jason Grigsby

3 tablespoons flour
1/4 teaspoons baking powder
Dash salt
2 egg whites
3 tablespoons sugar
3 tablespoons milk
2 egg yolks, well beaten
1 tablespoon lemon juice
1 large unpared red apple, thinly sliced
1/4 cup sugar
1/4 teaspoon cinnamon

1. Preheat oven to 375F. Sift flour with baking powder and salt.
2. In medium bowl, with rotary beater, beat egg whites until foamy. Gradually beat in 3 tablespoons sugar, beating until stiff peaks form.
3. Into flour mixture in small bowl, beat milk and egg yolks until smooth. With rubber scraper or wire whisk, with an under and over motion, gently fold into egg whites along with lemon juice, just until combined.
4. Slowly heat large buttered skillet or griddle (about 10 inches) with metal handle. Turn batter into skillet, spreading evenly.
5. Arrange apple slices in pattern over top. Sprinkle with 1/4 cup sugar with cinnamon.
6. Bake about 10 minutes or until top glazed. Serve warm cut into wedges.

Makes 4 to 5 servings

---

That's what the original recipe says. In my experience, I at least double the recipe and sometimes quadruple it because left overs are good. And the time to cook is closer to 15 to 20 minutes than 10 minutes. You want to wait until the middle of the omelet is solid. Usually, I wait until the middle starts to crack a bit indicating that it is no longer liquid.