Fontina and pink lady apple stuffed omelette with truffled creme fraiche

Happy hump day, dear readers. Wednesdays are bittersweet for me because on the bright side, I don’t have lab! On the downside, I have to finish one lab report and begin another. They definitely don’t call it a laboratory for nothin’. Yesterday was my first lab practical… It could have gone much, much worse, which is awesome! (Aim high, Lauren…) Truly, the only reason I made it through was because I met with a TA outside of class and impaled his brain with questions. Poor guy. To repay him and another girl who is helping me, I made some amazing dark chocolate chunk cookies last night. They are low sugar and low carb and packed with nutrients, but they taste very rich and sweet. That recipe will come later in the week 😉 Hehe… now you have to come back.

Anyway, I made an omelette on Monday morning for breakfast, which is very unlike me. Growing up, I despised the flavor combo of cheese and eggs and now days omelettes rarely ever appeal to me. But, I woke up with a craving, ran with it, and it turned out incredibly well.

Fontina and pink lady apple stuffed omelette with truffled creme fraiche

The sweet apple gets soft inside of the omelette while it cooks and contrasts really well with sharp cheddar or fontina cheese. The creme fraiche is creamy and just a little sour. The flavors go really well together and are guaranteed to please!

Recipe: Serves 1

2 eggs

3 egg whites

1 tbsp milk

a few super thin slices of pink lady apple

1/4 cup fontina cheese, grated (I have also used a mixture of sharp cheddar and mozzarella and it was BOMB)

salt

pepper

Directions – Beat the eggs and milk until fluffy. Grease a pan well with butter and place on the stove at medium low heat; you don’t want the omelette to stick! Pour the eggs into the pan. On one half of the pan (a semicircle), make a thin layer of apple slices over the eggs. Cover with a lid and let cook. In a couple minutes, when the eggs are almost done cooking, add the cheese and recover. Add salt and pepper. Carefully slide the omelette out of the pan onto a plate and fold over. Prepare the creme fraiche and drizzle over the omelette and extra apple. Enjoy!

College Kid Creme Fraiche:

2 tbsp sour cream thinned with milk

1/2 tsp truffle oil (optional)

Just look at that melty, cheesy apple…… Mmm

Benefits:

Pink lady apples * 3 a day can help decrease cholesterol by 10%!  They are rich in the antioxidants beta-carotenoids, vitamin C, and polyphenols. They also have filling fiber and pectin!

Eggs * the yolk is where all the nutrients are! It contains tryptophan, selenium, iodine, B vitamins, and phosphorous, many of which are necessary for optimal metabolism. The egg white has 6 grams of complete protein!

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16 thoughts on “Fontina and pink lady apple stuffed omelette with truffled creme fraiche

  1. I’m glad your lab went somewhat well 😛 I’m sure they will LOVE you for your cookies!

    I LOVE omelettes, but I just don’t like cheese in mine…I like veggies or meat (or both!), but no cheese for me 😛

  2. So…you’re saying if I help you with school you’ll bake me delicious treats? I think I might have to move.

    Love this omelet combo! Aren’t pink ladies so cute and delicious!

    1. Heck yes I will.I set out to make your marathon cookies last night and couldnt because I didnt have like 6 ingredients. A key one being dates….. 😦 I was so sad. But the choco chip cookies came out well!

  3. this is some craaazzzy fancy food you got going… i just love how something soo simple seems so fancy! =) this is how to live the good life, yeah!?

  4. Mmmm…that omelette looks fabulous! I’ve never tried fontina cheese before. What does it taste like? Is it sharp or mild?

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