Sweet Omelet with Apples and Honey

Make a sweet omelet for breakfast for variety. Any sweet filling is suitable for a dessert omelet - preserves and jams, fruits and dried fruits, fresh berries and berry syrups. Imagine, try.

Ingredients

• 2 medium sweet and sour apples
• 5 large eggs
• 3 tbsp. l. cream with a fat content of 30-38%
• 1-2 tbsp. l. honey
• 1 tbsp. l. sugar with natural vanilla
• 1 tbsp. l. corn starch
• butter
• a pinch of salt
• powdered sugar for serving

Directions

1. For the filling, peel the apples, cut into 6-8 pieces, and remove the core. Cut the flesh into thin (4-5 mm) wedges.
2. In a frying pan where you will fry the omelet (shallow, 20-22 cm in diameter, and better with a non-stick coating), heat 2 tbsp. l. butter, put apples, sprinkle with vanilla sugar and fry over medium heat until apples are soft, about 7 minutes.
3. Beat eggs with honey, salt and cream until smooth. Sift the starch into the egg mixture and whisk again.
4. Place the apples on a plate. In the pan where they were fried, add another 1-2 tbsp. l. oil, heat over high heat. Pour in half the egg mass, let it grab a little, 20 sec. Then begin to move the grasping pieces so that still liquid eggs flow down in their place.
5. When the omelet is almost cooked but the surface is still damp, place half of the apples on one half of the omelet. Tilt the omelet over the plate, let it slide slightly - and then cover the apples with the free part of the omelet. Fry the second omelet with the remaining ingredients and serve the first immediately with a sprinkle of powdered sugar.