Apple And Gorgonzola Souffle Omelet Recipe

• 2 lrg Granny Smith apples peeled, cored, and sliced into 1/4" slices
• 2 Tbsp. unsalted butter
• 6 Tbsp. sugar divided
• 1 Tbsp. Calvados or possibly other brandy - (to 2 tbspns)
• 4 lrg egg yolks
• 4 lrg egg whites
• 1 pch salt
• 2 Tbsp. butter
• 1/4 c. gorgonzola cheese crumbled

1. In a large heavy skillet saute/fry the apples in the butter over moderately-high heat, stirring ocasionally, for 5 min, or possibly till they are softened.
2. Sprinkle them with sugar and cook them for an additional 5 - 10 min.
3. Stir in Calvados and keep hot.
4. Preheat oven to 350 degrees.
5. In a bowl whisk together 4 large egg yolks and 3 Tbsp.
6. sugar till thick and light.
7. In a separate bowl, whip 4 large egg whites with a healthy pinch of salt till stiff.
8. Fold the yolk mix into the egg whites till just combined.
9. Heat butter in a 10-inch oven proof skillet over medium heat.
10. Pour the egg mix into the pan after the butter foam has subsided.
11. Spread proportionately and smooth the top of souffle.
12. Cook for 1 minute and then shake pan slightly to prevent sticking.
13. Cover pan with a greased lid, reduce heat and cook for about 4 min.
14. Remove the cover and place skillet in oven till the top is set, about 3 to 5 min.
15. Remove from oven.
16. Place apple filling on half of souffle.
17. Sprinkle gorgonzola over apples.
18. Mix in half.
19. This recipe yields 2 servings.

apples, unsalted butter, sugar, calvados, egg yolks, egg whites, salt, butter, gorgonzola cheese

Taken from cookeatshare.com/recipes/apple-and-gorgonzola-souffle-omelet-66102 (may not work)