Stone Mountain High Omelet

5 large eggs
2 apples, cored and sliced
2 tablespoons apple juice
1 tablespoon honey
1/8 teaspoon ground cinnamon
Dash nutmeg
2 tablespoons cold water
1/2 teaspoon salt
1 tablespoon butter


1. Separate the egg yolks and whites. Discard the yolk from 1 of the eggs, saving the other 4.
Place the egg whites in a large bowl, and the yolks in a small bowl. Set aside.

2. Preheat oven to 325°. In a medium saucepan, combine the apple slices, apple juice, honey, cinnamon, and nutmeg.
Bring to a boil. Lower the heat and simmer uncovered for 5 minutes or until the apples are tender.
Cover and keep warm.

3. Beat the egg whites with an electric mixer on high, until frothy.
Add water and continue beating until egg whites form stiff peaks.
With a fork, beat the egg yolks and salt until combined, then fold the yolks into the beaten egg whites.

4. In a 10-inch skillet, heat butter over moderate heat until a drop of water
sizzles when dropped into the skillet. Spread the egg mixture into the skillet,
mounding it slightly on the edges. Cook over low heat for about 8 to 10 minutes,
or until the omelet is set and lightly browned on the bottom.
Place skillet in over and bake for an additional 8 to 10 minutes or until knife
inserted in the center comes out clean.

5. Make a shallow cut across the center of the omelet and fold omelet in half.
Transfer to a serving platter and spoon apple mixture all over the top.