Blue Cheese, Bacon, Apple & Walnut Omelette
1 ounce blue cheese
1 tablespoon sour cream
2 tablespoons toasted walnuts, coarsely chopped and tossed in a sieve for about 30 seconds to remove as much of the "skin" as possible; the walnut hair or fuzz or whatever it's called sticks to the sieve, leaving you with neatly naked little walnuts
1/6 to 1/4 of a green apple, thinly sliced
4 teaspoons butter
2 tablespoons cooked crumbled 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.