Recipe: Apple Pie Omelet


I’ll admit, I’m a simple girl when it comes to cooking. I rarely if ever use recipes, and most of the time I just whip together some food that seems well-paired to me, and the majority of the time it’s at least edible, if not pretty darn good. I’m lucky that I’m only feeding myself, because the occasional flops I have are just days where I don’t enjoy my food as much. I don’t have a disappointed husband or pouty children pushing food around their plates when I’ve really screwed up (and trust me, it happens!)

That’s why I love coming up with easy, go-to recipes that have minimal ingredients, don’t really require any measuring, and taste awesome while providing me the nutrition I need on a daily basis. I try to share these recipes on the blog as often as possible, because I aim to show you all that healthy cooking doesn’t need to be difficult or take a ton of time and effort.


This Apple Pie Omelet recipe was inspired by a special breakfast my mom makes on occasion, what she calls a German Apple Pancake. They’re super tasty, and the last few times she made them she used coconut flour, and I think enjoyed it a bit too much because I probably ate way more of it than I really needed.

That’s a nice thing about this recipe: it’s really just one serving. You can double, triple, or quadruple it if you’re feeding a family, but it’s easy enough to just get a solid breakfast for yourself using this recipe, and not worry about needing to save leftovers.

It’s not the prettiest looking thing in the world, and I absolutely stink at flipping omelets without having them crumble beneath my spatula, but honestly who cares what it looks like as long as it tastes good! If you hate flipping omelets as much as I do, this recipe works just as well as a scramble. Your call!

Amusing side note: When I went to photograph this omelet on my new reclaimed barn wood “table” top (I got it custom made at the Reuse Warehouse in Durham), I put the wood platform in front of my back patio window to get good sunlight on it, and my silly old dog Penny (she’s 15 in May!) decided to test it out by climbing on top of it. She’s ridiculous… any time I roll out a yoga mat, or try to inflate an air mattress in my living room, she always feels the need to walk on top of it. It’s adorable.


Anyway, without further ado, here’s the recipe! I hope you enjoy it… I’ve eaten one of these babies 3 times this week!

Apple Pie Omelet

Total Time: 15 minutes

Number of servings: 1

Per Serving 342 calories

Fat 19 g

Carbs 28 g

Protein 17 g


Apple Pie Omelet


  • 1 medium apple (gala, granny smith, etc.)
  • 3 eggs
  • 1/4 tsp salt
  • 1/4 tsp real vanilla extract
  • 1/2 tsp apple pie spice (or just cinnamon, nutmeg, etc)
  • 1-2 tbs water
  • 1-2 tsp butter (or other fat of choice)


  1. Chop or slice the apple into small chunks or thin slices.
  2. Add 1-2 tsp fat of choice into a medium frying pan and heat on medium to high heat.
  3. Add apple pieces to pan and toss around, coating with melted fat.
  4. Add salt, spices, and vanilla to apples and toss around, coating well. Allow apples to cook, adding a bit of water to the pan to help soften.
  5. While apples are cooking, scramble 3 large eggs in a bowl.
  6. Once apples have softened (about 8-10 minutes), add egg mixture to pan and cover bottom of pan completely with egg. Turn heat down to medium.
  7. Allow egg to cook, pushing sides of omelet towards middle and draining extra fluid egg to the edges to speed up cooking process. (If making a scramble, just start scrambling the mixture.)
  8. Once eggs are cooked around the edges and somewhat cooked in the middle, flip the omelet to the other side. Turn off heat and allow to cook for another minute or two, until eggs are no longer wet.
  9. Serve on a plate, and enjoy!

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