Healthy Puffy Cinnamon Apple Omelet; Pretty Enough for the Holidays or a Weekend Brunch!

Pretty but easy design on top.

I am always looking for a healthy and easy breakfast. This recipe for Healthy Puffy Cinnamon Apple Omelet is just the ticket!

It tastes similar to French toast with none of the guilt. The puffy part of the omelet comes from separating the eggs and whipping the egg whites.

It is a special dish that can be made for everyday or even the holidays.

Pretty and healthy Easter Breakfast.

The omelet also reminds me of apple pie, but it is not too sweet. It is lower in calories at around 250 calories for 1/2 of the pie! It is a relatively "light" dish, so you won't go away feeling stuffed afterward as when eating pancakes or French toast.

However, if you are not concerned about calories, and you want to gild the lilly so to speak,

here are some additional options: Sprinkle the omelet with powdered sugar, serve the omelet with warm maple syrup, and/or add whipped cream on top.

The Recipe:

First Gather Your Ingredients:

I typically use fresh lemons, but bottled lemon juice was what I had on hand.

Note: the recipe calls for baking powder, not baking soda; however, that is what I had...so substitute if you need to.

I don't usually recommend switching baking powder and baking soda, but in this case, it works. However, baking powder is the best

choice. I was making two omelets since each omelet serves 2-4 people.

The recipe below is for one omelet, so double the ingredients for two omelets.

The Ingredients:

• 1/4 teaspoon of baking powder

• 3 Tablespoons of all-purpose flour

• 2 eggs separated

• 1/4 teaspoon of cream of tarter (optional)

• 3 tablespoons of low-fat milk

• 1 tablespoon of fresh lemon juice, or 1 1/2 teaspoons of bottled lemon juice

• 3 tablespoons of sugar

For the Topping:

• 1 large apple or 2 smaller apples thinly sliced. I use a crisp red apple such as Honeycrisp, Gala, Fuji, etc. I leave the skin on the apple slices since the slices are so thin.

• 2 or more teaspoons of sugar

• Cinnamon for dusting, approximately 1/2 teaspoon

Directions:

1. In a small bowl combine the dry ingredients.

Combine the flour and baking powder

2. Separate the eggs. I use three bowls to do this. One medium bowl for the egg yolks, and one medium and one small bowl for the egg whites. See below:

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How to Separate Eggs and Prepare for Whipping...Tips and Tricks

• Start with room temperature eggs or eggs that are close to room temperature, since the egg whites will be beaten into a meringue. Room temperature egg whites will result in maximum volume for a lighter, fluffier result.

• If you are in a hurry, use this trick that my friend Jennifer taught me. Place the eggs in a bowl of warm water for about 10 minutes, or place the egg whites in a bowl, and then place the bowl in a larger bowl of warm water for about 10 minutes.

• Start by cracking the egg on the counter or flat surface, not the edge of the bowl. This allows the membrane to remain intact, which should result in fewer broken eggshells in your bowl. If eggshells do appear, remember this: Shell attracts shell. Use part of the intact eggshell to scoop out the broken eggshell in the bowl.

• Be sure your bowl is very clean, preferably metal. Any amount of residual grease could prevent your eggs from beating to the maximum volume.

• Make sure there are NO egg yolks in your egg whites...not even a little! The steps below will keep this from happening.

• Carefully separate the yolks from the whites in small bowls. I separate one egg at a time. Once I have a "clean" egg white, I transfer it to the metal bowl, or into a medium bowl. Then I separate another egg, and so on. *See below for specific directions.

• Put a little bit of Cream of Tartar into the bottom of the bowl before whipping to help stabilize the egg whites.

Crack the egg on a flat surface.

Separate the white from the yolk one at a time.

Transferring one egg white into a larger bowl.

*Once you crack the egg, hold the egg over a small bowl. Use your thumbs to push into the crack dividing the shell into two parts.

Let the egg whites drip into the bowl, and keep the yolk in the other shell.

Carefully transfer the yolk back and forth between the two halves of the shell. More and more whites will separate from the yolk and drip into the bowl.

Once you get a "clean" egg white, transfer it into a larger bowl. Transfer the yolk into another bowl.

If you get some yolk in the white, I discard the white or save it for another use.

I hope the tips and tricks made separating eggs a little easier and less intimidating!❤️

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3. In another bowl, whisk the egg yolks, milk, and lemon juice. Stir in the dry ingredients, and set aside.

Stir in dry ingredients.

Mix and set mixture aside.

4. In another bowl, preferably metal, put the Cream of Tartar at the bottom of the bowl. Then, beat the egg whites on medium speed at first, until soft peaks form. Gradually beat in the sugar, one tablespoon at a time, increasing the speed to high until stiff peaks form.

5. Carefully fold the egg white mixture into the yolk mixture using a large spatula. Be careful not to over-mix and deflate the mixture.

Fold the yolk mixture into the egg whites.

6. Pour into a shallow 1 1/2 quart baking dish coated with cooking spray. I like to use a pretty pie pan. Use a knife or offset spatula to even out the top. Arrange the apple slices on top and sprinkle with sugar and cinnamon. *For instructions on how to avoid coring the apple and easily slicing the apple, see below.

Arrange the apple slices in a pretty pattern.

7. Bake in a pre-heated oven at 375 degrees for 18-20 minutes or until a toothpick or knife inserted in the center comes out clean.

So Pretty!

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How To Easily Core and Slice an Apple... Tips and Tricks

Coring and peeling an apple is messy and hard work. I avoid peeling the apple by leaving the skin on. I think the red skin of the apple makes a pretty presentation. The texture of the peel works since we are cutting thin slices.

I have learned an easy method for removing the core without using an apple corer or any other device.

1. Stand-up the apple and cut the apple in half, length-wise. Lay the halves on a cutting board, cut-side down. Cut the halves into large wedges. Using a sharp knife, angle the knife towards the apple core and cut out the core in one slice. Repeat with the other large apple wedges.

Make one slice to remove the core.

2. Lay the wedges flat, skin side up. and thinly slice.

Lay flat, and thinly slice the apple wedge.

Apple slices.

Tip: When slicing the apples, sprinkle them with some lemon juice to keep them from browning.

I hope this makes coring and slicing apples a bit easier!

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I hope you make this healthy puffy apple omelet soon. I make it often on the weekends for something a little special.

My family gives it a thumbs-up, and it's a good recipe to have in your arsenal if you are trying to lighten things up.

The recipe is easy if you follow the tips above....so get cooking!

Bon Appetit! 🍎❤️🥚