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Apple Omelet

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cup packed brown sugar
1 tablespoon cornstarch
2/3 cup cold water
2 teaspoons lemon juice
3 apples (peeled, cored, and cut in 2-inch thick wedges)
2 tablespoons margarine
3 fully cooked smoked sausage links (sliced diagonally optional)
4 egg whites
2 tablespoons water
teaspoon egg yolks
1 tablespoon margarine


To prepare sauce, combine brown sugar and cornstarch in saucepan. Stir in the 2/3 cup cold water and lemon juice. Cook quickly, stirring constantly, till thickened and bubbly. Add apples; stir gently. Cover and simmer gently for 3 to 5 minutes or till apples are tender. Add the 2 tablespoons margarine and sausage. Stir till butter melts and sausage is hot; keep warm.

To prepare omelet, beat egg whites till frothy; add water and salt. Beat egg whites till stiff peaks form. Beat egg yolks till very thick and lemon-colored. Gently fold yolks into whites. Heat the 1 tablespoon butter in 10-inch oven-proof skillet till a drop of water sizzles when dropped atop. Pour in egg mixture and spread evenly with spatula, mounding higher at sides. Cook over low heat for 8 to 10 minutes or till lightly browned.

Bake in 325 oven for 8 to 10 minutes or till knife inserted near center comes out clean. Loosen sides of omelet with spatula. Make a shallow cut across omelet, cutting slightly off-center so that the two portions are unequal. Fold smaller portion over larger portion. Using spatula, slip omelet onto hot serving platter.

Set aside 2 cup of the apple mixture. Unfold omelet and spoon remaining apple mixture across center; re-fold. Pour the reserved apple mixture atop.

Makes 4 servings

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