Apple-Cheddar Omelet
Submitted by Pammie
Microwave omelet filled with creamy cheddar sauce, crisp bacon, and chopped apples. Cooked in a pie plate for easy folding, then topped with bubbly cheese sauce and bacon bits.
YIELD
1 omeletPREP
20 minCOOK
10 minREADY
30 minThis microwave method turns out fluffy omelets without any stovetop fussing. The filling sauce combines cream of cheddar soup with milk, shredded cheese, and chopped apples for a sweet-savory mix that bubbles away in the microwave.
While the sauce heats, you’ll cook each omelet in a pie plate, using the spatula trick to let uncooked egg flow to the edges. The whole thing takes about 10 minutes from start to finish.
Fold the omelet in half, slide it onto a plate, then spoon that hot cheddar-apple sauce over the top and scatter with crispy bacon.
Kitchen Tips
- Use a 9-inch pie plate for easiest folding
- Move cooked edges to center gently to avoid tearing
- Peel and chop apples small so they cook through in the sauce
- Cook bacon until very crisp for best texture contrast
Ingredients
Directions
Microwave or fry bacon until crisp, drain, reserve drippings.
Stir ½ cup of soup in bowl until smooth, add eggs; beat until well blended, set aside.
In casserole, stir remaining soup until smooth, stir in apple, milk, cheese and pepper.
Cover, micro-cook 4 minutes on HIGH until hot and bubling.
Stir once. Let stand, covered, while preparing omelets.
Brush 1 teaspoon bacon drippings in bottom of pie plate.
Pour in ½ egg mixture.
Cover, micro-cook 2 minutes on HIGH. Using spatula, gently move outer edge to center, letting uncook portion move to edge. Micro-cook 2 minutes on HIGH or until set. Fold in half, slide on plate. Repeat with bacon drippings and remaining egg mixture. Spoon sauce over each omelet, sprinkle with bacon.
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