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Apple Omelet

  • 1 large baking apple, peeled, cored and thinly sliced
  • 2 Tbsp. apple juice or water
  • 3 Tbsp. flour
  • 1/4 tsp. baking powder
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  • 2 egg yolks
  • 3 Tbsp. milk
  • 3 egg whites
  • 3 Tbsp. sugar
  • 1 Tbsp. lemon juice
  • 1 tsp. sugar
  • 1/8 tsp. ground cinnamon


Combine apple slices and apple juice in a skillet. Heat to boiling; reduce heat, simmer, covered, for 5 minutes. Set aside.

Combine flour and baking powder; stir in egg yolks and milk. Set aside. Beat egg whites with an electric mixer on high speed until soft peaks for (tips fold over). Gradually add the 3 Tbsp. sugar, beating until stiff peaks form (tips stand straight). Fold in egg yolk mixture and lemon juice.

Spread in a greased 9 inch pie plate. Arrange apples on top. Sprinkle with mixture of 1 tsp. sugar and cinnamon. Bake, uncovered, in a 375 degree F oven for 15-18 minutes or until a knife inserted near the center comes out clean. Serve immediately. Serves 2 to 3.

By Robin from Washington, IA


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