2 tablespoons water
Salt and pepper, to taste
1 teaspoon butter, margarine or vegetable oil
1/4 cup apple pie filling
1/4 cup (1 ounce) shredded sharp cheddar cheese
2 tablespoons chopped pecans
2 tablespoons chopped turkey bacon
1 tablespoon maple syrup
1 tablespoon chopped pecans
(Note: prepare all ingredients including beaten eggs prior to cooking)
Beat together eggs, water, salt and pepper, if desired, until well blended. In a 10-inch non-stick omelet pan over medium-high heat, beat butter until just hot enough to sizzle a drop of water. Pour egg mixture. Mixture should set immediately at the edges. With an inverted pancake turner, push cooked portions from the edges of the pan toward the center so uncooked portions can spill onto the hot pan surface. (Dig a hole and fill it!) Tilt the pan as necessary, keeping the bottom covered with egg. When the top is thickened and no visible liquid egg remains, fill one half of the omelet with pie filling, cheese, 2 tablespoons pecan and bacon*. (Put filling on the left side if you are right handed and the right if you are a lefty!) With pancake turner, fold omelet in half. Drizzle maple syrup over omelet. Place under broiler for about 30 seconds to caramelize the syrup. Garnish with one tablespoon of pecans prior to serving.
* Or, substitute about 1/2 cup cup of your favorite omelet fillings: taco seasoned ground turkey, chopped turkey ham, cooked turkey sausage, shredded cheese vegetables, etc.