First, Tanya, you blew my mind! I can’t believe you already made it!! I’m so intrigued by your savory addition to this sweet omelette! I love it! Thanks for coming here and letting us know!
It really added just that little extra. Fresh eggs from a neighbor, fresh herbs from the garden. Thinking chive would even work for some tastes. Love playing with layering of flavors
Made it again, minus herbs and cheese...just fabulous. Slightly higher heat, singed the edges of the apples a bit before adding eggs. Utterly unable to fold one properly yet 😆
Delicious image. Here in San Miguel de Allende I'll have to take a taxicab to City Market to get the right butter. And I left my French omelette pan in NYC. But it will be perfect for the holidays -- thank you.
Definitely, I will. Already added apples, lemon and cream to my grocery list for next Saturday and I always have eggs - and the other ingredients in my fridge/cupboard. Wishing the week away already. 😁
Well, well! I just ate what was like a two course lunch on one plate and cooked in one pan! (A dream as not too much washing up). Absolutely delicious! No photos as my folding skills are definitely needing work. Thank you for sharing this recipe and the story behind it. 😘
This was perfect timing for my relatively empty fridge and very empty stomach. Fast, simple and fantastic. Made one for lunch and may make another for dinner, it was so delish. Such a nice savory/sweet balance, and the hint of lemon zest was really lovely. Putting it in the permanent rotation. Thanks, Jamie! I really love your historical deep-dives and the great recipes are bonus.
This really made me happy! This recipe was really a wonderful surprise…how good it was. I guess that’s why it’s been in cookbooks for centuries. I am also really happy you’re enjoying the substack!
I came across this recipe at just the right time for a quick lunch - with just one apple and three eggs left over in between grocery runs. I subbed a splash of buttermilk in for the cream in the spirit of using up fridge overstock and I think it worked very well with the other flavours.
Finished with a generous sprinkle of flaky sea salt, really nice savoury/sweet profile. Thank you, this will be going into my repertoire!
My mouth is watering just reading this! Eons ago as a college student I worked at a little restaurant in Cambridge, MA that served an “omelette au confiture.” It was the first sweet omelette I’d ever tasted. This will surely be the second. Thanks for a delectable piece, Jamie!
Well, it's winter,dark too soon and my chickens are molting. Off to a bad start but Tanya had the same recipe thought as I.
Here's another recipe for us can't read french readers.
Take that favorite pizza leftover slices you had Friday night, scrape off the toppings from the crust, including the pizza sauce. Use those ingredients for my twist on an awesome Italian omelette.
Just made it, added....dusting of cinnamon to cooking apples, fresh parsley to the eggs.
Once close to set, sprinkled sharp cheddar across, then about 2 minutes broil to finish setting and melt cheese (a new England twist).
Fan-freaking-tastic!!!
Thank you
First, Tanya, you blew my mind! I can’t believe you already made it!! I’m so intrigued by your savory addition to this sweet omelette! I love it! Thanks for coming here and letting us know!
It really added just that little extra. Fresh eggs from a neighbor, fresh herbs from the garden. Thinking chive would even work for some tastes. Love playing with layering of flavors
Made it again, minus herbs and cheese...just fabulous. Slightly higher heat, singed the edges of the apples a bit before adding eggs. Utterly unable to fold one properly yet 😆
I made it and can definitely see how some sharp American cheddar cheese would work.
Christine!!! Happy happy new year to you and yours! Gosh, I am always thrilled to see you here!
yum, I love sauteed apples. I've done a berry omelette, it's lovely to step outside the usual savory fillings.
Robin!!! Yes I agree with you. I don’t think I’ve ever eaten a sweet omelette. It was a revelation!
Delicious image. Here in San Miguel de Allende I'll have to take a taxicab to City Market to get the right butter. And I left my French omelette pan in NYC. But it will be perfect for the holidays -- thank you.
I’m thinking I might try using my nonstick wok next time! I’ve never bought an omelette pan!
Ooh! Sounds intriguing. I love eggs and I love cooked apples so I’m definitely going to try this - hopefully for lunch next weekend.
Let me know if you do! I found it wildly delicious!
Definitely, I will. Already added apples, lemon and cream to my grocery list for next Saturday and I always have eggs - and the other ingredients in my fridge/cupboard. Wishing the week away already. 😁
Well, well! I just ate what was like a two course lunch on one plate and cooked in one pan! (A dream as not too much washing up). Absolutely delicious! No photos as my folding skills are definitely needing work. Thank you for sharing this recipe and the story behind it. 😘
🥰
This was perfect timing for my relatively empty fridge and very empty stomach. Fast, simple and fantastic. Made one for lunch and may make another for dinner, it was so delish. Such a nice savory/sweet balance, and the hint of lemon zest was really lovely. Putting it in the permanent rotation. Thanks, Jamie! I really love your historical deep-dives and the great recipes are bonus.
This really made me happy! This recipe was really a wonderful surprise…how good it was. I guess that’s why it’s been in cookbooks for centuries. I am also really happy you’re enjoying the substack!
Hi Jamie, I loved this! Merci
Judy
I came across this recipe at just the right time for a quick lunch - with just one apple and three eggs left over in between grocery runs. I subbed a splash of buttermilk in for the cream in the spirit of using up fridge overstock and I think it worked very well with the other flavours.
Finished with a generous sprinkle of flaky sea salt, really nice savoury/sweet profile. Thank you, this will be going into my repertoire!
I'm so glad you made it! And I like your changes... I'll try the sea salt next time!
Yum! Thank you for the honestly with "the flip over". Mine always look the same. hahaha. so fun, can not wait to try this.
Flipping an omelette is impossible !!! Haha … I do hope you love the recipe!
Delicious! As an option I would like to suggest the addition of a dusting of powdered sugar and a squeeze of lemon, to the finished dish.
Thank you!! I was actually thinking powdered sugar too but a dusting of cinnamon over the apples while they are cooking!
Made this for my husband’s breakfast this morning - he was a happy camper!
Yay! Terrific !!
Made this, clearly a cousin to my beloved apple oven pancake. Delicious! Thank you.
Thank you, Mary! I’m so happy you made it! And I have to say, I’ve never made a Dutch baby, if that’s what you made, and I’m dying to!
My mouth is watering just reading this! Eons ago as a college student I worked at a little restaurant in Cambridge, MA that served an “omelette au confiture.” It was the first sweet omelette I’d ever tasted. This will surely be the second. Thanks for a delectable piece, Jamie!
Omelette with confiture is a super old recipe, too. I guess I'll have to try it! I know you'll love this, Ruth! Thank you!
Jacky just showed up with some fresh girolles from the market so I will be making an omelette auxx girolles but may try your recipe another time!
I know you'll love this sweet version!
Fabulous!!!
Well, it's winter,dark too soon and my chickens are molting. Off to a bad start but Tanya had the same recipe thought as I.
Here's another recipe for us can't read french readers.
Take that favorite pizza leftover slices you had Friday night, scrape off the toppings from the crust, including the pizza sauce. Use those ingredients for my twist on an awesome Italian omelette.
yumm. love the history.