Recipe: Sausage and Apple Omelette (serves 2)

SAUSAGE AND APPLE OMELETTE

"I have made this omelette with soybean protein "crumbles" and also "veggie ground round." The flavorings and textures are uncannily sausagelike, making these foods good substitutions for the sausage."

4 ounces sausage meat
3 scallions, including green tops, sliced
1 medium apple (Granny Smith, Baldwin, Winesap, Empire)
1/2 to 1 tablespoon butter
4 eggs
freshly ground black pepper

In a medium-sized skillet, brown the sausage meat, breaking it up and turning it as it cooks, for about 8 minutes. Drain off most of the fat and push the meat to one side.

Add the scallions to the skillet and saute for 2 minutes.

Peel, core, and chop the apple. Stir into the sausage meat and scallions and cook over low heat for 5 minutes. Remove from the heat and cover to keep warm.

Heat the butter in a medium-sized skillet over medium heat. Lightly beat the eggs and add to the foaming butter. Shake the pan to spread the eggs. As they set, use a fork to make a zigzag pattern from the edges to the center in several places. Shake the pan to keep the uncooked egg mixture moving.

After 2-3 minutes, the eggs should be set on the bottom, and the top should be creamy. Remove from the heat; spoon the sausage mixture onto one side of the eggs. Fold the other half over the filling and slide the omelette onto a warm plate. Sprinkle with the pepper to taste. Serve immediately.

Makes 2 servings
Source: Apple Cookbook by Olwen Woodier