Apple cinnamon omelet



1-Apple cinnamon omelet

By Stripey the crab (Own work) [CC-BY-SA-3.0 or GFDL], via Wikimedia Commons

Whether you follow our diet or not, eggs have always remained the first choice when it comes to a quick, easy yet delicious breakfast. Poached, scrambled or boiled – there are so many ways you can enjoy your eggs. But nothing can beat the flavors and versatility of an omelet. This edible envelope can be loaded with a wide range of ingredients and present you with new flavors each time. Who said healthy breakfasts are boring?

Though quick to make, a novice might find cooking an omelet a tricky job. It might be too stubborn to come out of the pan, get overcooked or too runny to eat. But a little practice and few useful tricks can turn you into a star omelet cook! All you need to do is keep the ingredients ready beforehand and get hold of a skillet and rubber spatula (non-stick ones of course!). Keep them close at hands so that you can reach out for them anytime while cooking the omelet. Warm up the skillet to medium hat before you pour in the beaten eggs. This will make sure that your omelet doesn’t turn into an overcooked, dry and brown disaster!

Most omelets come with savory fillings. But isn’t it too clichéd? So try out apple cinnamon omelet; it’s a breakfast which will remind you of apple pie with every bite. A perfect breakfast for all the dessert lovers out there!


Serves: 1

  • 1 egg
  • 3 egg whites
  • ½ apple, halved, cored and diced
  • ½ tsp pure vanilla extract
  • 1 tbsp ground flax
  • 1 tsp ground cinnamon
  • 1 tbsp almond butter, plus more for drizzling


  • Toss the apple chunks with ground flax and a dash of ground cinnamon until well combined.
  • Heat them briskly in the microwave for half a minute to warm up the mixture.
  • Remove from oven and set aside.
  • Crack the egg in a bowl and add the egg whites into it.
  • Add a splash of vanilla extract over them and whisk them thoroughly until they blend into a smooth, pale yellow mixture.
  • Heat a tbsp of butter in a skillet over moderate flame until it melts and tip the beaten egg mixture onto it.
  • Tilt the pan slightly to spread it out and cook, undisturbed, for a minute or until omelet is cooked around the edges.
  • Lift them up slightly to allow the runny portion to seep in underneath and get cooked too.
  • Once set, slide it out onto a serving plate and spoon the apple filling along its length.
  • Fold it up and smother it with more melted almond butter.
  • Serve and enjoy!