Apple Cranberry Omelette

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This is a wonderful breakfast for the day after thanksgiving or any day when you want to use up leftover cranberry sauce (try it with cranberry sauce with apple cider recipe#78078 or any whole berry cranberry sauce). *the original recipe recommended lingonberries but suggested cranberries as a good alternative. Recipe source: bon appetit (october 1985)

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Steps

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Preheat oven to 400-degrees f.

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Whisk eggs , milk , flour and salt together in a large measuring cup or bowl.

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Melt butter in a 12-inch skillet over medium heat.

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Add egg mixture and cook for 2-5 minutes , lifting edges to allow uncooked part to run underneath.

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Put omlet in oven and bake until softly set.

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Do not overcook or omlet will break when folded.

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While omlet is cooking prepare filling by combining all of the filling ingredients in a small saucepan over medium-low heat and cook for 3-5 minutes , stirring constantly.

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Spoon 1 / 3 of the filling onto half of the omlet.

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Slide omlet onto platter or serving dish , folding empty half over filled half.

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Spoon additional filling around omlet and sprinkle with powder sugar.

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Serve with whipped cream and additional filling if desired.

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Ingredients

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eggs, milk, flour, salt, butter, cranberry sauce, apple, brown sugar, lemon juice, ground cardamom, powdered sugar, whipped cream