When the nip of autumn is in the air, my thoughts always turn to savory squash drizzled with maple syrup, pumpkin pie topped with whipped cream, and best of all, the intoxicating smell of a freshly baked apple pie.
Apple pie brings back a lot of childhood memories for me. I remember my Grandma in the kitchen with my mother the day before Thanksgiving, whipping up two apple pies and two pumpkin pies for the festivities the next day. When I was finally old enough to pitch in and help make the pies, I felt like a real grown-up!
Now, every time I smell cinnamon or apple pie spice, I think of being a young girl helping with the pies for the first time. So when fall came around this year, I was eager to dive right into pie-making.
Then I remembered that I was trying to cut back on carbs!
At first, I was crushed. Apple pie is loaded with carbs “especially all that crust and added sugar. Then I remembered that it was the pleasant smell and taste of the apples and cinnamon that I loved most. After a little thinking, I came up with a way to get my spicy-sweet apples and stick with my diet plan. If you’re following a Paleo, gluten free, or lower-carb diet, this recipe may work for you, too.
Made with eggs, apples, cheese, cinnamon, and a few other ingredients, this Paleo-friendly, gluten-free recipe will have you up at the crack of dawn every morning, ready to greet the day… and this omelet!
Not only does this fall-inspired omelet take only fifteen minutes to make, but it’s also a great option for serving to special guests. If that wasn’t enough of a nudge to motivate you to try it, this will: for just a couple of dollars; you’ll have a healthy, delicious breakfast that is guilt free!
Apple Pie Omelet: Gluten-Free, Paleo, and Lower-Carb
Prep and Cook Time: 15 minutes
2 teaspoons of Earth Balance buttery spread, divided (or butter, if you’re doing dairy)
1 apple, sliced thinly
2-3 teaspoons 100% real maple syrup (to your taste)
Half a teaspoon of ground cinnamon
2 large eggs
2 tablespoons almond milk, unsweetened original flavor (or cream, if you don’t mind dairy)
Salt, to taste
Pepper, to taste
3 tablespoons finely shredded non-dairy cheese (or regular cheddar cheese if you’re okay with dairy)
2 tablespoons of walnuts or pecans, toasted and finely chopped (optional)
1.Melt 1 of the teaspoons of buttery spread in a non-stick frying pan.
2.Cook the apple slices in the greased skillet over medium-high heat until they are softening and begin to brown a little, about five minutes or so.
3.Drizzle the maple syrup over the apple slices and sprinkle the cinnamon over the top, tossing gently to coat the slices well.
4.Keep cooking for another 30 seconds or so, then remove the pan from the heat and set it aside.
5.Separate your eggs, reserving the whites in one bowl and the yolks in a second bowl.
6.Add the almond milk to the egg yolks, along with a dash or two of salt and pepper.
7.Whisk the yolks and almond milk until they are well-blended, then set aside.
8.Using a whisk or a hand mixer, beat your egg whites until soft peaks just start to form.
9.Fold your egg whites into the yolks gently.
10.Melt the other teaspoon of buttery spread in a small non-stick pan over a low flame, then add your egg mixture and heat the eggs for 3 minutes.
11.Take your cheese and sprinkle it over the eggs, then top with your cooked apple slices.
12.Cover the pan and cook for 5 to 6 more minutes, just until you see the eggs are set, with the bottom a nice golden brown.
13.Slide the omelet onto the plate, folding one-half of it on top of the other.
Garnish with a sprinkling of finely chopped walnuts, if you wish.
If you’re trying to cut back on sugar, gluten, or are adhering to a Paleo diet, apple pie may not be on the menu for you right now. Just wait, I have something delicious coming on Peaches and Cake. But this apple-infused omelet may be just the satisfying, tasty breakfast treat that will quell your craving for a heavenly helping of apple pie.