| 14 cup butter | | 3 lrg apples peeled, cored, | | and diced | | 6 x eggs lightly beaten | | 1 pch salt | | 1 pch freshly-ground black pepper | | 1/4 cup heavy cream | | 1 tsp white sugar |
| | In a large skillet or frying pan, melt butter over medium heat. Add apples and saute until tender but not completely cooked. | | Heat a lightly oiled omelet pan or medium-sized skillet. Whisk together eggs , cream , salt , pepper and sugar. Pour egg mixture into omelet pan. When bottom of omelet has begun to set, place half of the apple mixture on top of the eggs. | | When bottom of omelet is completely cooked, fold over omelet, cover and cook through. Serve warm with remaining apples on top or on the side. | | This recipe yields 2 servings. |
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