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
• 2 egg yolks
• 3 Tbsp. milk
• 3 egg whites
• 3 Tbsp. sugar
• 1 Tbsp. lemon juice
• 1 tsp. sugar
• 1/8 tsp. ground cinnamon

Directions

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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