Blue Cheese, Bacon, Apple & Walnut Omelet

1 ounce low fat blue cheese
1 tablespoon low fat sour cream
2 tablespoons toasted walnuts, coarsely chopped
3 teaspoons butter
2 tablespoons cooked crumbled turkey bacon

2 large eggs
2 teaspoons cold water
2 drops Tabasco sauce
Mix the blue cheese, sour cream, and walnuts, and set aside.  Saute the apple slices in 2 teaspoons of the butter just until soft, about 3 minutes, and set aside.  Have the crumbled bacon handy.

Beat the eggs together with the water and Tabasco sauce until the yolks and whites are blended.  Do not overbeat.  Heat an 8-inch pan (I use Silverstone exclusively, because it never sticks) until it is quite hot and add the remaining 2 teaspoons butter (it should sizzle).  In the next few seconds, pour the eggs into the pan.

Start rotating the pan over the heat to form a cohesive mass.  You can help this along by pushing the outside of the eggs toward the center of the pan with a wooden spatula.  The instant the eggs are no longer liquid, layer in the filling down the center; first the blue cheese mixture, then the sauteed apples, and then the crumbled bacon.  Fold and serve immediately on a warm plate.

Flip the eggs so the top becomes the bottom and then add the filling.  It depends on how creamy you prefer the eggs; they are creamier when cooked only on one side.
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