2 tablespoons butter 1 medium onion, thinly sliced 1/4 teaspoon salt 1/3 teaspoon sugar 1 small apple, peeled, cored and sliced 1 tablespoon chopped fresh sage, divided 2 ounces Brie cheese, thinly sliced
Melt butter in 10-inch skillet over medium heat. Add onion and salt, and cook about 12 minutes, until golden and very tender. Add sugar, and cook 1 minute or until caramelized. Add apple, and cook 4 minutes, until softened. Stir in 1 teaspoon sage. Transfer to platter and keep warm.
Prepare 1 Puffy Omelet, adding remaining sage to egg yolks.
Transfer omelet from oven, and make the shallow cut. Arrange onion mixture down center of omelet, and top with cheese. Fold omelet over, and slide onto serving plate.
4 eggs, separated
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
Preheat oven to 325°.
Beat egg whites until frothy. Add water and salt. Beat with mixer on medium high until stiff peaks form.
Beat egg yolks until golden. Stir in pepper. Gently fold into egg white mixture.
Melt butter in 10-inch skillet over low heat. Add egg mixture,
smoothing surface gently with spatula. Cook without stirring for 8
minutes or until puffy and lightly browned on bottom. Transfer to oven
and cook 10 minutes or until knife inserted in center comes out clean. This and other great recipes can be found in Bob Warden's Favorite Recipes: