CookEat Recipe
Austrian Apple Omelet with Wine Sauce
Thin apple slices steamed in butter under a sweet egg omelet, finished with cinnamon sugar and wine sauce.
Method
Steps
Step 1
For the proposed wine sauce, simmer wine and sugar uncovered for 8–10 minutes until reduced by roughly one-third and lightly syrupy; remove from heat and whisk in butter and lemon. Serve a little warm sauce alongside the dessert.
Step 2
Steam thin apple slices in butter in a covered 24 cm nonstick skillet until tender but intact.
Step 3
Beat eggs with milk, 25 g sugar and pinch salt; pour over apples and cook gently until egg is fully set, finishing briefly under a grill if needed without scorching.
Step 4
Sprinkle the hot omelet with remaining sugar and cinnamon. Cut into four wedges and serve with warm proposed wine sauce separately.
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