Sweet Apple Omelet from Gina DePalma’s Dolce Italiano
***THIS CONTEST IS OVER***
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:
Mosaic 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)
2 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. Sauté 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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I don’t like apple pie… I feel so UN-American saying that! So, I will pass on this recipe since anything with cooked apple in it doesn’t sound appealing to me. I know what you mean about the grappa. On a good stomach, the smell alone can make you sick. My husband has a bottle of it (homemade, shhh) that he drinks every once and a while. I CAN’T STAND the smell of it, as it is so strong!
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I am not a pie eater, either (it’s more of a crust thing for me), but I think the insides would be goood in an omelette or even a crepe! Yum. I will add the grappa
Alcohol in food is fun.
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*Giulia, ah! Cooked apples are the BEST! Oh well. We can’t all like everything…of course you can try this with strawberry preserves too
And you know how I feel about the grappa 
*Sara, actually what I thought as I was eating this was, mmm, apple pie filling in a pancake would be awesome! As for the grappa, I don’t think I’ll ever do it, but I might try a dark rum….
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Ooh, sweet omlette!
I love odd food combination ideas.
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This osunds like an interesting dish for a brunch with friends, but I too am thinking about what I could use instead of grappa…..
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Hmmm, interesting concept. Would have never thought to put these combinations together…a sweet omlette…never had one. Nice pictures S.
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This is great Sognatrice! Thanks for showcasing something different from Gina’s cookbook!
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Sounds very interesting. I’ll have to try this one too!
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Looks yummy and just right for Christmas breakfast!
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I am up to my armpits in crates of apples this year as the crop from our garden was huge. Its an original recipe which will make a change from the apple tarts, pies and cakes I have been making lately. Did P like it?
Rosa
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This sounds wicked. I too am not sure about the Grappa – maybe Gran Marnier? I’m thinking the alcohol gets added to the apple mix while cooking? I just may have to try this recipe too. If I make it with just egg whites could I fool myself into thinking I’m a health nut (well, a nut anyway…..)?
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interesting combination. i never wouldve thought of it bu it looks good. hope you are feeling better.
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Looks scrumptious! Love the apple rose…cute!
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Even without the benefit of chocolate,this sounds delicious.It’s totally *not* like any Italian dessert I’ve ever had. Wonder what region it’s from.
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I saw this recipe and thought it was intriguing. I hadn’t ever thought of the combination of sweet/salty but apparently it’s a hit! And, yes, I can confirm (as you mentioned in your comment) that apple pie filling pancakes are wonderful! I think I had something like that at IHOP once.
I agree with Giulia about the grappa smell. Ale is a big “digestivo” (ha, nice way to disguise it) fan, and so oftentimes after dinner he has his little sip of something or other… on the rare times he pulls out grappa, I gag because without even looking I can tell… it smells like that pink rubbing alcohol they sell here. NASTY! (Sorry, I definitely am not an “intenditore”)
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It seems like alot of the recipes call for grappa. I made the chocolate salami last night but added Bourbon for Grappa.
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Oh my this looks so good! I can not wait to try it.
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Not sure I’ll try this one but your photo does make it look tasty!
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*Amy, I thought this was pretty inventive too
*Barbara, grappa must be an acquired taste….
*Robin, it’s definitely a fun twist on an omelet. And thanks
*Jenn, I’m glad you like the idea; it was kind of a last minute decision
*Swt, hope you like it!
*Bella, what a great idea (Christmas breakfast); I agree, this would be perfect
*Rosa, P’s unfortunately been hit by the same bug as I was so he wasn’t up for trying it. Since he doesn’t like many sweet things anyway, there was really no pushing. I envy your apples!
*Anna, yes, the grappa is added to apple mixture until it cooks off basically–but that’s *all* I’m giving away! Egg whites definitely say health nut to me; go for it!
*Stacy, I’m feeling much better thanks; I think I’m partial to this recipe because I just *love* apple pie filling. You could probably put it just about anywhere and I’d love it
*Half Baked, thanks! The apple rose is so easy to make, too…who knew?
*Alexmom, you may have guessed that this is from a place far north of here (where there are actually apples being grown)–Gina says Trentino-Alto Adige and Friuli-Venezia Giulia…I bet Molto Mario is a fan
*Shelley, leave it to IHOP to scoop us
And please don’t mention that pink alcohol stuff. Every time I see a woman holding it in line at the store I wonder why she doesn’t believe any other cleaning product that won’t burn out the insides of your nose and make you sick in the stomach will do. Blech.
*Megan, I did notice quite a few with grappa as well–bourbon sounds like a *great* substitution!
*Jenn, hope you enjoy it!
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*Janie, I knew this wouldn’t be a recipe for everyone, but I just had to give it a shot…glad the photo is doing its job
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This is a very interesting combination. I agree with Sara the filling would be v. good in a crepe.
I have never had grappa. Limoncello is the only digestivo have tried. What does grappa taste like?
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ooo this sounds unbelievable! What a fantastic recipe and book! Missed your blog while I was on break!
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Perfect! I love omelets and I love apple pie … this one’s a keeper, thanks!
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*A (NYC), grappa tastes like…um…firewater. Kind of pure alcohol-y. I’m gagging just thinking of it so I’ll stop
*Amanda, make sure you comment all around for more chances to win! Missed you too
*Joe, that pretty much sums up how I feel too
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This sounds like a great Christmas Brunch dish! Mmmmm… I love apples!
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Can you really taste the grappa after cooking? I used to worry about wine or sherry [whatever] in recipes, but on the whole they never tasted of alchohol once they were served.
cheers
This is my calling card or link“Whittereronautism”until blogger comments get themselves sorted out.
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This is an interesting combination. Thanks for sharing.
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*Debi, apple lover here too!
*Maddy, it’s very possible that you don’t taste the grappa after it’s done, but I wasn’t willing to risk it on a recovering-from-a-stomach-bug tummy. I have to say, though, I am pretty sensitive to alcohol in food–it’s used in desserts *a lot* here.
With wine, I can usually taste the difference in sauces with or without wine, both red and white. It’s not that they taste alcoholic, per se, but to me, it’s usually clear where a certain flavor (and smell) has come from. Like I said, I may just be sensitive.
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*Food Hunter, hope you like it!
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Oh oh oh, this recipe is a keeper, thanks a lot!
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I’ve never thought of making omlettes as a dessert dish. Thanks for the idea.
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*Ilva, prego
*Pene, I’m not sure if I’d serve this as a dessert per se (certainly not to an Italian who would be aghast at eating eggs so late in the meal!) but it definitely makes for a great meal by itself or with other breakfasty kind of items. In any event, it’s a tasty combination, so feel free to do with it what you like
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I think I am going to gain holiday weight just looking at all the photos of the delicious desserts in this series.
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*J, well I sure hope not. That’s hardly fair
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wow! very interesting sounding dish! I think I will try this one (since we’re limited now w/o an oven
)
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OH, my, I hope I win this book!! If I don’t, I’ll be buying it!!
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Another delicious recipe. Thanks, Sognatrice and Gina. I might make this with quince instead of apple (with a bit of vanilla and clove instead of cinnamon). Why, particularly, is grappa included in the recipe (and, evidently, in so many of the other recipes in Dolce Italiano)? Is Gina a big fan of it, or do traditional Italian sweets really call for it?
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I don’t even know what grappa is? Obviously alcohol of some sorts. Is it worthy of a post? (I know you can post about anything and make it interesting and informative) And what about the peperoncini?
Yes back to the recipe.
I like apples and the sweet/salty thing always works for me. This looked good and I love how you did the rose garnish. I saw that too over at Meredith’s and thought it was so pretty and easy. I’ll be using that trick somewhere.
Thanks for cooking.
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eating apple pie for breakfast without feeling guilty? I love it!
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I would think a little rum-caramel sauce and bit of vanilla bean gelato would be like going to heaven. The slightly savory flavor of the eggs is a perfect counterpoint to the apples. Yum! Yum! YUM!!
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*Erin, I hadn’t even thought of the lack of oven on this one–I’m *very* happy with my choice now
*Deborah, best of luck, but anyway you’ll be a winner when you’re holding your copy!
*Lilian, good question. It’s difficult to say what a typical Italian dessert/recipe calls for since it’s all regional cooking here. Down where I am in Calabria, I wouldn’t say that grappa is a common ingredient…up further north where you need to keep warm, I’m guessing it’s more common. Down here you see a lot of almonds, pistachios, honey. I’ll see if we can’t find a better answer on the grappa question though
*Cheeky, ooh is grappa worth a post! That great source, Wikipedia, has some info on it and I bet most people who have tried grappa have something to say about it. I can actually drink it if I’ve already been drinking and what does it matter now, but I’d never pick it.
Interestingly, at least down here in Calabria, it’s considered a man’s drink and it’s kind of taboo for a woman to even have it. Obviously that doesn’t stop this American, but just so you know for future reference
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*Cara, I completely agree
*Cbright67, I *love* the way you think!!!
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I can’t say I would have ever thought of filing an omelet with apples. I love eggs and apples separately – perhaps this would be a happy marriage after all. I won’t believe it until I taste it though. It’s looks delish in the picture.
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I want to win, but I don’t think my waistline could handle it. Every single one of these recipes has looked fabulous and I’m holding myself back from making each one. Are you gaining weight doing this?
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Come on, guys, a little grappa in things isn’t nasty. It increases the natural flavors, usually. I don’t drink it, however.
This sounds like a me thing.
Judith in Umbria
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That looks DELICIOUS! I’m going to have to hide this post from my hubby because he goes crazy for apple dishes. Or maybe I’ll add this to the stockpile of secret, special-occasion recipes.
Thanks so much for sharing!
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i like that…how to eat dessert for breakfast without the guilt!! this is great to add to the we-have-visitors menu.
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oh wow! I have never seen something alike, VERY interesting. I would add the grappa though, we always have it in house
)
Nicely done!
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I WANT!
That looks delicious.
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WOW – even a breakfast treat! Sounds really yummy too. I’m thinking that might be an ideal breakfast to serve on Christmas morning.
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