Sautéed Apple Omelet - cooking recipe

Ingredients

Filling
1 tablespoon butter
1 small apple, peeled, cored, and chopped
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon (or to taste)
1 -2 dash ground nutmeg (a dash or two)
1 teaspoon raisins
1 teaspoon slivered almonds
1 tablespoon brown sugar
Omelet
3 eggs
1 tablespoon water
1/8 teaspoon salt (or to taste)
1 teaspoon sugar
1/4 teaspoon vanilla extract
1 teaspoon butter
1 tablespoon creme fraiche (for topping) (optional)

Preparation

Make the filling: in a small nonstick skillet over medium heat, melt butter.
Add in apple, lemon juice, cinnamon, and nutmeg; stir/saute about 4 minutes, until tender.
Add in remaining filling ingredients; stir until sugar melts, about 1 minute; set aside.
Make the omelet: in a bowl, whisk the eggs, water, salt, sugar, and vanilla.
Heat an 8-inch omelet pan or nonstick skillet over medium heat.
Add in butter to coat the bottom of the pan.
When butter foams, pour in egg mixture all at once.
Let set until edges begin to cook.
Using a spatula, gently lift edges of mixture and tip skillet to allow the uncooked egg mixture to flow underneath.
Continue to do this until the top is almost dry, 3-4 minutes.
Spoon half the apple mixture over one half of the omelet.
Fold the other half over to cover; let stand for a minute or two.
Turn out onto a warmed plate, top with remaining apple mixture and creme fraiche; serve immediately.