Omelette Vallée d'Auge

Ingredients

• 4 large eggs 4 large eggs
• 2 tablespoons (30g) unsalted butter 2 tablespoons (30g) unsalted butter
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 apples, peeled, cored, and thinly sliced 2 apples, peeled, cored, and thinly sliced
• 1/4 cup (60ml) Calvados 1/4 cup (60ml) Calvados
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 28g, 16g
• Carbohydrates (total, sugars): 18g, 12g
• Protein: 12g
• Fiber: 3g
• Salt: 0.6g

Preparation

1. 1.
   In a bowl, whisk the eggs until well beaten. Season with salt and pepper.
2. 2.
   Heat 1 tablespoon of butter in a non-stick skillet over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   Add the sliced apples to the skillet and cook until they start to soften.
4. 4.
   Pour in the Calvados and carefully ignite it with a long match or lighter. Allow the flames to subside.
5. 5.
   Reduce the heat to low and pour the beaten eggs over the apples. Cook gently until the omelette is set but still slightly runny on top.
6. 6.
   In a separate saucepan, melt the remaining butter over medium heat. Add the cream and thyme leaves, stirring gently until the sauce thickens slightly.
7. 7.
   Season the sauce with salt and pepper to taste.
8. 8.
   Carefully fold the omelette in half and transfer it to a serving plate.
9. 9.
   Pour the creamy apple and Calvados sauce over the omelette.
10. 10.
    Garnish with a sprinkle of fresh thyme leaves.
11. 11.
    Serve immediately and enjoy!

Treat your ingredients with care...

• Apples — Choose firm and slightly tart apples such as Granny Smith or Braeburn for a perfect balance of flavors in the dish. Slice them thinly to ensure even cooking and a tender texture.

Tips & Tricks

• For a twist, you can add a handful of grated Gruyère cheese to the omelette before folding it.
• If you don't have Calvados, you can substitute it with apple cider or apple juice for a milder flavor.
• Be careful when igniting the Calvados to avoid any accidents. Keep a lid nearby to smother the flames if necessary.
• Serve the omelette with a side of crusty French bread to soak up the delicious sauce.
• Experiment with different herbs such as parsley or chives to add a fresh touch to the dish.

Serving advice

Serve the Omelette Vallée d'Auge as a main course for a delightful brunch or a light dinner. Accompany it with a side of mixed greens or a simple salad dressed with a light vinaigrette to balance the richness of the dish.

Presentation advice

To present the Omelette Vallée d'Auge beautifully, fold the omelette neatly and place it on a plate. Pour the creamy sauce generously over the top, allowing it to cascade down the sides. Garnish with a sprinkle of fresh thyme leaves for an elegant touch.