Cinnamon Apple Omelet (1 serving) 3 large eggs 1 medium Granny Smith apple - peeled and thinly sliced 1 Tablespoon sour cream 1 Tablespoon cream 1 Tablespoon brown sugar 2 teaspoons butter 1/2 teaspoon cinnamon Beat eggs with cream until fluffy; set aside. In a large skillet/frying pan, melt half (1 teaspoon) of the butter. Add apples, cinnamon and brown sugar. Saute until tender -- stirring often. Empty contents to a bowl or plate and set aside. Clean the frying pan. Melt remaining butter. Pour in egg mixture. Cook as you would an ordinary omelet. When eggs are 90 percent set, flip the omelet. In the center of the open-face omelet, spread the sour cream and top that with most of the apple mixture. Fold omelet and transfer to a plate. Top with remaining apple mixture. For a long time I thought the concept of fruit (or anything sweet) in an omelet was too weird. If you're like I was, this omelet will change what you think. It rules! Mr Breakfast would like to thank Stephanie for this recipe. Recipe number 1236. Submitted 5/3/2004.