Family Style Apple and Sausage Omelette

1. In a 12-inch (30 cm) non stick, oven proof skillet, heat 1 tsp (5 mL) of the oil over medium high heat and cook sausage, green onions and garlic, breaking up with a spoon, for 3 minutes. Stir in apple, fennel (if using) and nutmeg; cook, stirring for about 4 minutes or until sausage is no longer pink and apples are tender crisp. Scrape into a bowl; set aside.

2. Return skillet to medium low heat and add remaining 1 tsp (5 mL) oil.

3. In a separate bowl, whisk together eggs, water and pepper. Pour into skillet and cook, stirring gently until eggs start to set. Place under the broiler for 3 minutes or until eggs are completely set and puffed. Slide the omelette onto a serving platter and spread sausage mixture on half of the omelette. Fold remaining half over sausage filling to cover.

Tip: You can find bulk sausage meat in most butcher and grocery stores. You can use 8oz (250g) instead of 2 sausages.

Tip: To make your skillet ovenproof (if the handle is wood or metal), wrap it in foil before using.

Tip: Leave the skin on the apple for additional fibre and colour.