This recipe came about through necessity. Recently a friend gave us a bushel of genuine organic farm apples. They’re red apples, that’s all I know, and are delicious. But, after a while, we were scrounging around for ways to cook the things.  We could only make so many apple pies, apple crisp and apple compote. Then on top of that, we got some dried dates; and we began to think what can we do with dates and apples. And this is the result: an apple and date omelet.

If you want to be fancy about it, you can call it an apple and date frittata. In Italian, the word frittata roughly translates as “fried.” So think of this as fried eggs with the fruit in it. To my snooty friends, frittata would be more refined that just saying a “fried egg dish.” No matter, the sucker is delicious whatever you call it. With some crusty bread, it can’t be beat. We had it with fresh bialys, and it’s just as good. And it can be served as a brunch thing, or even a dinner entrée. Over rice, or any other grain, it’d be perfect.

APPLE AND DATE OMELET

Ingredients

6 eggs
6-8 dried dates, chopped
2 tablespoon fresh rosemary leaves or 1 teaspoon dried
Salt and ground black pepper to taste
3 tablespoons olive oil
1 medium onion, peeled and thinly slice
2 cloves garlic, peeled and minced
3 tablespoons unsalted butter
1 apple, peeled and cut into 1/4-inch slices

Instructions

  1. Crack eggs into a large bowl.
  2.  Add dates, 1 tablespoon of the rosemary leaves (or 1/2 teaspoon dried), salt and pepper. Beat lightly.
  3.  Heat olive oil in a large, heavy oven-proof skillet or oven pan (I prefer cast-iron) set over medium heat. Add onion and cook until translucent. Add garlic and cook, stirring, until onion is a golden brown and caramelized, about 10-15 minutes.
  4.  Stir in butter, apple, and remaining tablespoon rosemary leaves (or 1/2 teaspoon dried). Sauté until apples begin to brown, about 5-7 minutes.
  5.  Pour egg mixture over apple-butter mix. As eggs begin to set, using a spatula, left edges all around and allow uncooked egg to flow underneath and cook. While omelet is still runny, place pan in oven and broil until light brown and fluffy, about 3-4 minutes. Remove omelet from oven, cut into slices, and serve
    Yield: 4-6 servings.