Sweet Apple Omelet from Gina DePalma’s Dolce Italiano


So here we are for Round Two of the Dolce Italiano Contest in which you can win a personalized, signed copy of Dolce Italiano by Gina DePalma by commenting on any and all of the Dolce Italiano recipe posts across five blogs.

So far, we’ve had:

Dolce Italiano by Gina DePalmaMosaic Biscotti & Sicilian Pistachio Cookies, Sara’s Ms Adventures in Italy

Chocolate Kisses & Cassata alla Siciliana, Ilva’s Lucullian Delights

Ricotta Pound Cake, Here!

Chestnut Brownies, Shelley’s At Home in Rome

Chocolate Salami, Jenn’s The Leftover Queen

Be sure to comment by 11:59 p.m. PST on Friday, December 7!

Now I bet you were expecting another cake, perhaps a cookie, a tart, or even a fritter here today? With a name like Dolce Italiano, you might think that Gina DePalma’s book is only for expert bakers or at least those with a mean sweet tooth, but that’s certainly not the case.

There are also plenty of other recipes to keep everyone happy, including crackers, breadsticks, ice creams, and as you’ll see today, even an omelet.

For my second Dolce Italiano recipe and this week’s What’s Cooking Wednesday, I wanted to choose something to show you just how varied this cookbook really is — and how you can find something to make from what you may already have at home — so here’s the Sweet Apple Omelet, or as I like to call it, How to Eat Apple Pie for Breakfast Without Feeling Guilty.

What do I mean by that? Well we all know that the best part of an apple pie is the filling, so here we have that filling tucked inside a perfectly respectable omelet–and the results are spectacular!

As Gina mentions in the book, you don’t need to limit this one to breakfast or brunch though. Indeed, I had a sweet apple omelet for dinner the other night; I always was rather fond of breakfast for dinner. I also think the sweet apple omelet would be great in a huge brunch spread–something a little more fancy than scrambled eggs, as much as I love them.

So will I be making this again? Absolutely. This a fast, easy, and delicious recipe that takes something ordinary like an omelet and makes it a special treat. You can easily make it a little healthier by using only egg whites, less/no butter, less sugar (or substitute)…and why not experiment with other fruits and jams as the filling?

Now who doesn’t love a recipe as easy, tasty, and versatile as this?

Sweet Apple Omelet
(condensed from Gina DePalma’s Dolce Italiano)Gina DePalma's Sweet Apple Omelet2 medium Golden Delicious, Rome, or Empire apples
3 tbl extra-virgin olive oil
2 tbl granulated sugar
1/4 tsp ground cinnamon
1 tbl grappa*

2 tbl unsalted butter
1 tbl honey

4-5 large eggs

Confectioner’s sugar for dusting

*Note: I didn’t use grappa for two main reasons. The first is that I really don’t like grappa so I don’t have any in the house; the second is that my stomach is just recovering from a nasty virus, and I didn’t think I could even handle the smell. If you’d like instructions on how to incorporate the grappa I suppose you’ll just have to buy the book (or keep your fingers crossed that you’ll win a copy–be sure to comment)!

1. Peel and core apples, cut them into quarters, then into slices. If you’d like to make a pretty flower to garnish like in the picture above, peel the skin with a sharp knife beginning at the top of the apple in one continuous strip, as demonstrated here and then roll it up and set it on the plate. Thanks Meredith!

2. Heat a large saucepan over medium and add olive oil, followed by apples. Sautรฉ until they just begin to turn soft, translucent, and tender, about 5 minutes. Add sugar and cinnamon, shaking to coat apples. When apples are completely tender, remove from heat and set aside.

3. In a small saucepan, melt 1 tablespoon of butter over low heat; don’t let it bubble. Add honey and swirl the pan so they combine thoroughly. Remove from heat and set aside. Prepare a serving plate dusted with confectioner’s sugar.

4. Crack eggs into medium bowl and whisk until combined. In a nonstick 10-inch omelet pan, melt remaining 1 tablespoon of butter over medium heat, swirling it around to coat bottom of pan completely. When butter begins to bubble, add eggs.

5. Use a fork or spatula to pull any cooked egg toward the center of the pan while tilting so that any uncooked egg moves to the edges. Continue moving eggs around until they are cooked, 2 to 3 minutes.

6. Very quickly, spoon some of the cooked apples into the center of the omelet in a straight line spanning the diameter of the omelet. Shake pan to loosen the omelet completely, then fold one side of omelet over apples.

7. Quickly slide the omelet onto the sugar-dusted serving plate, folding it over on top of itself with the edge of the pan or a spatula. Immediately drizzle the warm honey-butter mixture evenly over the surface of the omelet, and dust with confectioner’s sugar (I also sprinkled a little more cinnamon).

8. Serve immediately, cutting the omelet into 2 large halves or 4 smaller quarters.

I did it in halves, and was plenty full after my half. Yum!

Buon appetito!

85 Beans of Wisdom to “Sweet Apple Omelet from Gina DePalma’s Dolce Italiano”
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  1. wyndesnow

    yummy! this looks great!

  2. CJ

    I love apples so I will definitely be trying this recipe. I’m not too sure about the grappa either. We brought a small bottle back from Italy this year – it tastes like paintstripper!

  3. Mandy

    I love apple and omelet, but never thought of combining the two together! Will certainly try this out. Thanks for the recipe. :)

  4. CollyWolly

    I love the thought of tucking into this dish for breakfast..YUMMY!! Thanks for posting the recipe.

  5. Susan from Food Blogga

    Apple pie for breakfast–I’ll be there! Looks luscious.I love the addition of grappa too. I’m sure your grappa is better than the one I can get here in The States, but it won’t stop me from trying this recipe. Thanks for stopping by my blog cause now I know your blog too! :)

  6. The Passionate Palate

    There isn’t much more I can say than YUM!!!

  7. SalemHouse

    How timely…I had cooked apples with my breakfast this morning! Thanks so much for posting the recipe.

  8. Kevin

    I have never thought of doing a sweet omelet. This sounds really good.

  9. Vicki

    Looks amazing! I’d probably replace the grappa with brandy.

  10. Gil

    What a coincidence, my wife made omelets for dinner last night. Cheese for me and a Western for herself. I’m not adventurous for all the stuff she fries up and puts in hers!

    I’ll have to remember “sweet apple omelet”.

  11. sognatrice

    *Sherry, come on, be adventurous :)

    *Miss Eliza, “lucky” for me I got sick in the middle of this, so whatever I may have put on with the ricotta cake surely came off over the next few days ๐Ÿ˜‰

    *Giusi, you’re right about the grappa of course. I just couldn’t manage it with my fickle stomach otherwise I would’ve at least tried it. Well plus I would’ve had to actually leave the village to buy a bottle, and that wasn’t happening either. Next time though, and I’ll report back!

    *Miss Mrs, whenever you pull this out of your magic bag of recipes, I’m sure hubby will appreciate it :)

    *Qualcosa, excellent point–great way to impress visitors in the morning!

    *Tea, yeah! That’s the spirit!

    *Tina, and so easy to make too :)

    *Jeni, the Christmas morning idea sounds so lovely to me. I’d also like to order some sticky/cinnamon buns ๐Ÿ˜‰

    *Wyndesnow, I hope you’ll try it!

    *CJ, as you can see, there’s been quite a debate on the grappa in the comments, but if you have it anyway, it might be worth a try….

    *Mandy, enjoy!

    *Collywolly, apples and eggs! Yeah!

    *Susan, I’m not the best judge of grappa, but I do hope you’ll try it; thanks for coming by :)

    *Jeni, I hear ya!

    *Salemhouse, this recipe convinced me that I need to have cooked apples more often…they’re so good and easy to make!

    *Kevin, I hadn’t either; I thought this was too interesting an idea to keep to myself ๐Ÿ˜‰

    *Vicki, sounds great!

    *Gil, one of the things my grandmother used to make for supper a lot was scrambled eggs with bits of whatever meat was around (sausage, salami, ham) and onions, sometimes green peppers. Funny, though, that I never really got into the Western omelet thing in the States, but now I’ll make a similar frittata here every now and again.

    I just love eggs, I’m afraid ๐Ÿ˜‰

  12. Bella Baita

    Reminiscent of a Dutch apple pancake, the Italian way, keep it simple. Yum!

  13. Jessica_in_Rome

    I would eat breakfast if this were in the kitchen (already made of course..by someone else)!

  14. dtsweir

    Love apple pie filling. This could be really good with pears as well. Thanks for showcasing something slightly different from Gina’s book.

  15. Anali

    I do love apple pie, but I would have never thought of pairing sweet apples with an omelet like this. Very unusual, but I imagine it’s probably pretty good.

  16. Hedi

    Interesting, I haven’t done something like that before!

  17. sognatrice

    *Bella Baita, very excellent points :)

    *Jessica, hah! That’s the trick isn’t it? Getting someone to make it for you!

    *Dtsweir, glad you enjoyed it. Mmmm pears!

    *Anali, it’s definitely something new to try :)

    *Hedi, give it a go!

  18. Karina

    Hmmm…apple pie for breakfast, I’m so in! I was going to ask what the heck Grappa was, but your commenters, and your responses to them, are always so informative, that now I know! ๐Ÿ˜‰

    Hmmm…apple pie for breakfast…I’m hungry now!

  19. MyKitchenInHalfCups

    Wow! See what I really dislike about pie is the crust. This is my idea of great apple pie. And yes I do love the filling!

  20. Kerith Collins

    yummmy…those look so good!

  21. -TNChick-

    Oh wow, that looks So devine!!

  22. jennifer57

    oh! That looks so yummy!

  23. Jen of A2eatwrite

    This looks delicious. It’s similar to something my father made when I was little. He didn’t cook often, but had a couple of specialties.

  24. Stacey Moore

    I will be trying several of these for out Holiday dinners!! Thanks!!

  25. Joannie

    I’ve rationalized eating apple pie for breakfast by eating apples on my pancakes… but I’ve never had the apple / egg combo. This looks worth a try!

  26. sognatrice

    *Karina, more info on grappa today!

    *Mykitchen, well then this is perfect for you :)

    *Kerith, TNchick, Jennifer57, I can say it tastes good too :)

    *Jen, sounds like my grandfather–breakfast was definitely his thing.

    *Stacey, best of luck!

    *Joannie, definitely worth a try :)

  27. Dodina

    I am SO angry at myself bc I ate at Babbo last night, ate myself into a food coma and could not do dessert!!! I saw Gina’s book on the way out, felt immediate shame and regret then I thought of all of you and missed my dessert ladies blog world. 2008: I bake.

  28. Taffiny

    I happen to be eating a golden delicious apple at the moment (had to set it down to type). I love apple pie, but I can not at all imagine these flavors together (apple, egg). I’ll scroll down and see if you describe it.

  29. sognatrice

    *Dodina, that’s too funny…but lucky you! Can’t wait to see what you bake up for us ๐Ÿ˜‰

    *Taffiny, I didn’t really describe it, did I? I think it works so well because of the sweet and savory mix that some of us love so much. I’m the kind of girl who can’t eat scrambled eggs without a jammed piece of toast (even though I love plain toast, or with cinnamon, etc. otherwise)…something fruity and sweet with eggs has always just gone well for me, and this worked too.

  30. Cris

    I love everything with apple, and this looks so good to me!

  31. sognatrice

    *Cris, buon appetito!!!

  32. Rachel

    Two years later I am craving this omelet and am back looking for the recipe! Delicious!

    That’s awesome! Now you have me craving it too…mmmm :)

  33. 02.22.2011

    you bet i’ll be tryin’ out this one, I’ve been to Italy once, in Milan, and have been missing it! Lovely write-ups btw.

    Enjoy, and thank you :)

  34. 09.30.2011

    Oh my, this looks *amazing*! I can’t wait to try it!

    michelle Reply:

    Hope you enjoy, Erica!

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