Wrinkled Apple Omelette

I have three teenage boys in my house at the moment, and they all take their lunch to school. So, as a firm believer in offering healthy choices, I always have fresh fruit available. But, if you know teenagers, buying it and getting them to eat it are two different things. So when the snubbed apples get wrinkled, what can I do? They still taste sweet, but the texture just isn't the best for eating out-of-hand anymore. I may not have enough for a pie, or, more likely, I don't have time to make a pie. Sometimes I cook one up into an apple omelette.

Of course, you can use a perfectly fresh apple for this recipe if you'd like, but I rarely do. Often the wrinkled apple is my inspiration for this meal. Before you get too far into this, taste a thin slice of the apple to be sure it still has its flavor. Otherwise, it's into the compost heap. You deserve better.

Substitutions: If you'd like, you can use two eggs, especially if you lack a magic cast iron pan such as I have, that gives me the power to make an omelette with only one egg. Also, if you feel like cutting down on saturated fats, you can use olive oil instead of butter. I use olive oil or walnut oil as the fat in most of my cooking, but whenever I make this, the apple cries to me for butter and I usually give in. Did you notice I never said what kind of cheese? What kind of cheese do you prefer with slices of fresh apple? I'd recommend a sharp cheddar, or maybe some fresh ricotta, but really you can try whatever rings your chimes. Or happens to be in the 'fridge. This is FAST food, homestyle edition.

Why don't I have a picture of my ingredients? I may add some later, but I took these pictures in revenge for all the beautiful inaccessible food my daughter was Snapchatting me from her vacation. I didn't send her an ingredient picture because it was all MINE and she couldn't have it! Sooo much better than high tea at Kensington Gardens, right? (Back me up, here.)

1. Wash and pare your apple
2. Brown your apple slices in butter over medium heat, turning once. Scoop them out of the pan and set aside.
3. Whip up your egg with a couple of teaspoons of water (or milk if you prefer)
4. Pour your egg into the still-hot pan
5. As soon as the egg starts to become solid, add about 1/4 cup of your cheese of choice, spreading it on half of the omelette.
6. Lay the browned apples on top of the cheese
7. Once the egg has set, fold the empty half of the omelette over the yummy apple-and-cheese half.
8. Serve with fruit and toast for a complete breakfast, or toast, salad, and a glass of wine for a nice dinner when the kids are gone and you don't feel like making anything bothersome. (Notice I served this on a paper plate.)