2 oz. sharp cheddar cheese (I prefer white Vermont Cheddar but any will work well)
Small splash of water
½ of an apple, peeled, cored, and sliced
2 separate teaspoons butter
Salt & pepper
Optional additions: sautéed spinach, onion, chives, and/or scallions.
Sauté the apple slices in 1 tsp of butter until they are lightly golden. Remove from pan and set aside. If you are including any additions, prepare them now and set them aside as well.
Beat the eggs, water, and a small pinch of salt together. Heat 1 tsp butter in a nonstick omelet pan until melted and hot. Add the eggs, and as they start to set, gently push the cooked eggs toward the middle of the pan. As soon as your eggs are almost firm, add your cheese, apples and any additions to one half of your omelet. Fold the other half over and let it finish setting as the cheese melts, about another minute.
I like to serve mine with a dollop of plain yogurt, a bit of salt and lots of freshly ground pepper.
If brunch isn’t your thing, why not enjoy a light breakfast-for-dinner? Served with a fresh green salad, you’ve got a perfectly balanced & healthy meal to head into the New Year.