Baked Apple Omelet

I wasn’t going to post a recipe today but I’m simply overwhelmed, personally, at work and blog-wise.  While I like being busy, there are just too few hours in the day to get everything done I need and want to do (a situation that will only be exacerbated when we lose an hour this coming Sunday).

Not that this is a bad recipe, or even an indifferent one – it’s actually very, very good.  In fact, both Beloved and I were surprised at how much we enjoyed it for Sunday brunch; it was almost like having apple pie for breakfast.  And yesterday morning as we were getting ready for work and beginning preparations to eat before leaving the house, Beloved asked hopefully, “Is there any of that apple thing left over from yesterday?”

Alas, there was not, but that doesn’t mean there won’t be more in the future.  And once I began thinking about it, I realized it would work for just about any fruit you could make into a pie and oh-my-god-it’s-almost-rhubarb-season-and-we-have-strawberries!  The summer fruits will be a veritable playground for this recipe; mmmmmmm, peaches…..

Note:  you could probably knock the carb-count down a tad on this by replacing the tapioca or arrowroot flour with almond flour.  And if you prefer to use dairy, replace the water and coconut milk with whole cow’s milk.  This would also make a really nice dessert.

Baked Apple Omelet
Baked Apple Omelet
Serves: 3
  • 3 tablespoons tapioca or arrowroot flour
  • 1/4 teaspoon aluminum-free baking powder
  • 1/8 teaspoon salt
  • 2 large eggs, separated
  • 2 tablespoons water
  • 1 tablespoon coconut milk
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons coconut sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1 large tart apple, peeled and thinly sliced
  • lemon juice
  1. Preheat oven to 375 F. Toss the apple slices with a little lemon juice; set aside.
  2. In a medium mixing bowl, stir together the tapioca flour, baking powder and salt. In a small bowl, whisk the egg yolks, water, coconut milk, vinegar, coconut sugar, cinnamon and nutmeg until the sugar is dissolved. Stir into dry ingredients and mix well; set aside. In another mixing bowl, beat egg whites on high speed until stiff peaks form. Fold into yolk mixture.
  3. Pour the egg mixture into a well-greased, 10″ oven-proof skillet or shallow 1-1/2-qt. baking dish. Arrange apple slices on top.
  4. Bake, uncovered, for 18-20 minutes or until golden brown and a knife inserted near the center comes out clean. Drizzle with maple syrup if desired. Serve immediately.
  5. Nutrition (per serving): 174 calories, 5.3g total fat, 124mg cholesterol, 244.6mg sodium, 76mg potassium, 26.5g carbohydrates, <1g fiber, 11.5g sugar, 5.1g protein.


11 thoughts on “Baked Apple Omelet”

  1. Oh yeah…I’m SO going to make this. The only conundrum is I don’t have all the ingredients. I think I’ll ditch the hubby and Little Dude on Saturday morning to make a quick ingredient run. Might have to take my time, since Little Dude has been an exceptional challenge the past week+. Mama needs a break. 😉

  2. Just made this! Kids loved it. I used strawberries from the garden. I thought that cinnamon and nutmeg might not lend themselves to the berries, so I subbed a teaspoon of lemon essence. Looking forward to trying this with other fruits.

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