Ingredients:

1-1/2 Tablespoons butter

1/4 Granny Smith apple, peeled and sliced

1/8 teaspoon grated nutmeg

1 teaspoon sugar

1 Tablespoon brown sugar

1 Tablespoon chopped pecans

3 eggs

6 small cubes Brie cheese

In a heavy skillet, melt 1/2 Tablespoon butter. Saute the apple slices in the butter until slightly transparent, but not mushy. Sprinkle the apples with nutmeg and white sugar. Remove the apples to a separate dish and set aside. Mix together the brown sugar and nuts and set aside. In an omelet pan, melt the remaining 1 Tablespoon butter, heating until bubbly. Break the eggs into a bowl and whisk until frothy. Pour the eggs into the melted butter, and as the eggs begin to set, lift the edges to let the uncooked liquid go under. When the eggs are almost set, turn the heat off. Put the Brie in half of the omelet. Top with the sauteed apples and fold the omelet in half. Let sit 3 to 4 minutes to allow the Brie to melt. Remove from pan and sprinkle with brown sugar topping.

Serves: 1

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