12/11/16 O&A NYC SUNDAY BRUNCH: Bacon, Apple, and Blue Cheese Omelet

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Apples in an omelet? Don’t knock it till you’ve tried it. And since we are seriously falling into the winter season a stay at home brunch can be fun and sexy. Apples bring a touch of texture and sweetness to these savory morning eggs, made smoky and pungent with blue cheese and bacon. 

INGREDIENTS:

3 tablespoons unsalted butter
1/2 medium sweet apple, such as Fuji, Braeburn, or Pink Lady, peeled, cored, and thinly sliced
6 large eggs
4 teaspoons whole milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons crumbled blue cheese, such as Stilton
2 bacon slices, cooked and crumbled

INSTRUCTIONS:

1. Melt 1 tablespoon of the butter in an 8-inch nonstick frying pan over medium heat until foaming. Add the apples and cook, stirring occasionally, until softened, about 4 minutes. Transfer to a small heatproof bowl and set aside. Wipe out the pan with a paper towel; set the pan aside.

2, Whisk the eggs, milk, salt, and pepper in a large bowl until pale yellow and the egg yolks and whites are evenly combined. Set 2 serving plates aside.

3. Melt 1 tablespoon of the butter in the reserved frying pan over medium heat until foaming. Add half of the egg mixture (about 3/4 cup) to the pan and stir constantly with a rubber spatula, moving the eggs around until they form small curds, about 2 to 3 minutes.

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4. Gently shake the pan and use the spatula to spread the egg mixture evenly across the pan—the top of the eggs should have a creamy consistency.

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Sprinkle all over with half of the blue cheese. Spoon half of the apples and sprinkle half of the bacon down the middle third of the egg mixture.

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5. Remove the pan from heat. Using the spatula, fold a third of the omelet over and onto itself, making sure to fold it over the filling.

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Gently push the folded side of the omelet toward the edge of the pan.

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6. Garnish with sautéed apples and bacon and serve immediately with home fries on the side.

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