Inn Cuisine Turns 2! (Recipe: Apple, Amaretto and Cream Cheese Omelette)

Oh, Canada! I’ve been captivated by the 2010 Winter Olympics, tuning in to watch my favorite events (figure skating, ice dancing, luge, skeleton, snowboarding, freestyle skiing and ski jumping) whenever I can. I’ve even gotten sidetracked a few times by sports I don’t normally watch (curling, hockey and the biathlon), and I defy anyone to tune into the Winter Olympics and not get sucked into the action, regardless of the event.

Sports aside, one of the thing I’ve enjoyed most about NBC’s Olympic coverage are the clips I’ve seen of Vancouver and its surrounding areas. As with so many images I’ve seen of Canada—they’re beautiful! Which got me thinking, why haven’t I featured any recipes from Canadian B&B’s yet?

Since today marks Inn Cuisine’s 2 year blogiversary (woo-hoo!), I set out to rectify this situation and went in search of a recipe meeting some strict criteria: it had to contain apples (blame it on recent cravings) and it had to come from a Canadian B&B (in honor of the 2010 Winter Olympics). In the end, I got more than I bargained for—a recipe that came highly recommended from not 1, but 2 Canadian B&B’s, as well as one of the finest breakfast entrees I’ve tasted. This is an absolute must try.

Chock full of (what I would describe as) candied (or caramelized) apple slices (minus the Red Hots) and a scant (but effective) amount of cream cheese layered smack in the middle of a 2-egg omelette, I can honestly say this is my favorite breakfast entree to date. A sumptuous cross between sweet & savory, this Apple, Amaretto & Cream Cheese Omelette combines all that is good and right about breakfast foods.

Incredibly fast & easy to put together, this recipe makes it possible to go from gathering ingredients to breakfast table in 15 minutes or less and you won’t believe the tantalizing entree you’ll produce from such minimal efforts. This bears repeating: I have never enjoyed such a fabulous, gourmet breakfast prepared from so few ingredients or from such few, simple steps. But don’t take my word for it—make this recipe and find out for yourself!

Before we get to the goods, I want to thank you for supporting Inn Cuisine over these past 2 years. Your readership & involvement in this site has made this blog a joy to maintain. What started as a simple desire to explore and share B&B recipes has turned into a dream come true. To all my readers, subscribers, commenters, Twitter followers, Facebook fans and even the occasional passersby, I thank you all for being such an enthusiastic audience. You continue to make this ride worthwhile and I appreciate each and every one of you!

Now…for an omelette worthy of a gold medal…

Apple, Amaretto and Cream Cheese Omelette

(recipe featured on Inn Cuisine, courtesy Hidden Falls B&B and A Touch of English B&B, adapted from Canada & Kiwi Bed & Breakfast Hosts)

Yield: 1 omelette (double, triple, or quadruple ingredients as needed to serve any number of guests)

for the omelette

• 2 extra-large eggs
• 1 tablespoon milk or cream
• salt & pepper to taste (optional)
• 1 tablespoon butter for frying

for the apple-amaretto filling

• 1 tablespoon butter
• 1 & 1/2 tablespoons granulated sugar
• 1 medium apple, peeled & sliced thinly (I prefer a sweet apple to a tart one in this particular recipe)
• 1/2 tablespoon Amaretto liqueur, or 1/4 teaspoon almond extract (may substitute 1/4 teaspoon pure vanilla extract if preferred)
• 3/4 ounce cream cheese, softened

In an 8-10″, non-stick skillet (8″ cooking surface, up to 10″ across the top) melt 1 tablespoon of butter over medium heat. Stir in sugar and apple slices, cooing and tossing until apples are tender. Remove skillet from heat and add liqueur or extract to apples, mixing well. Pour apples and liquid into a small bowl, covering to keep warm. Wipe skillet clean and set aside. In a small bowl, whisk together eggs, milk and salt & pepper. Warm skillet over medium heat, melting 1 tablespoon butter. Pour in egg mixture and cook as for an omelette, pushing cooked edges of egg towards the center and forcing raw egg mixture to the outside until the base is solid & uniform. When eggs are set but still moist, cover half of the omelet’s surface with softened cream cheese. Top cream cheese with cooked apple slices, including liquid the apples were cooked in. Continue cooking omelet for up to 1 minute if necessary, folding untopped half of omelette over the half containing the cream cheese & apples. Slide omelet out onto serving plate and serve immediately.

Enjoy!

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Tagged as: A Touch of English B&B recipe, apple amaretto and cream chese omelette omelet recipe, apple recipes, B&B recipes, bed and breakfast recipes, Breakfast Recipes, brunch recipes, Canadian bed and breakfast recipes, egg recipes, Hidden Falls B&B recipes, omelet recipes, omelette recipes