| 1 |
Combine cream cheese and Gorgonzola cheese in a small bowl; mix well, and set aside. |
| 2 |
Saute apple in 1 tablespoon butter in a skillet until tender. Add sugar; cook over low heat, stirring constantly, until sugar melts and turns a light golden brown. Remove from heat, and set aside. |
| 3 |
Combine eggs and water, stirring with a wire whisk just until blened. Heat a 6-inch omelet pan or heavy skillet over medium heat until hot enough to sizzle a drop of water. Add 1 tablespoon butter, and rotate pan to coat bottom. |
| 4 |
Pour in half of egg mixture. As mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so that uncooked portion flows underneath. When egg mixture is set, spoon half of apples over half of omelet; top with half of cheese mixture. Fold omelet in half, and transfer to a serving plate. |
| 5 |
Repeat procedure with remaining butter, egg mixture, apples, and cheese mixture. |
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