- Preparation time
- 15 mins
- Cooking time
- 12 mins
- 2 people
- Meal course
- Posted by
- Posted on
- November 15, 2019
I could bet all of us love omelets. They are one of those home made simple dishes that like nothing else remind us of childhood. Yet, you can find so many variations of this classic depending on where in the world you happen to be. There is the Chinese oyster omelet, Italian frittata, Japanese Tamagoyaki, Spanish tortillas, Denver omelette, also known as Southwest or Western omelet in the USA. You could probably add more to this list.
And here it is, my favorite of all – Polish ”grzybek z jabłkami”.
The below recipe comes from my mum. She used to make it for me when I was a child and I loved it. I got this recipe from her years ago, when in far Asia I missed the traditional tastes and smells of Polish cuisine. Now I make it for my little boy. And he loves it, too.
”Grzybek z jabłkami” means ”little mushroom with apples” but believe me, it doesn’t take any mushrooms at all ^-^. The omelet owes it to its shape; eggs are beaten until they form soft and fluffy foam which grows in the oven like a mushroom’s hat. Apples are by far the most common fruits in Poland so this recipe couldn’t call for any other fruits but if you want to experiment with other ones do it and let me know your findings.
What I love the most in this recipe is its simplicity. Few ingredients, few steps and the kitchen is filled with an amazing sweet and warm aroma of eggs, apples and cinnamon. There isn’t really any secret ingredient in this recipe but rather it is about the quality of the very few that are used to make this dish.
I used large organic eggs. In Munich it is so easy to find good quality organic ingredients. If it is difficult where you are, try choosing large eggs from a known source.
I usually buy Granny Smith or Jonagold apples for this recipe but any apples you like will go well with this omelet. If you, however, want to nail it, you can read more on the best apples for baking.
I use spelt flour 630 for this omelet, as I do for most of the recipes these days. You can use simple wheat flour 400 if you prefer but there are no other advantages that the price I would say. Spelt ‘works’ perfectly for spongy dough and it is so much healthier that the commercial cheap wheat. Do you bake with spelt? Not yet? Try out this goody and see if you also become its great fan.
Vanilla sugar topping this omelet is like a cherry on a cake but if you want to skip it in order to cut on some calories, go for it.
Do not save on cinnamon, however. Cinnamon is what pairs with apples so perfectly. It brings this simple meal into a completely different level. And without cinnamon there is no traditional ”grzybek z jabłkami”.
This spongy omelet is filling yet it is so light. We, adults, love it but so do the little ones. It is perfect for babies and kids, people on diets. Quick and delicious. Traditional Polish omelet for breakfast or brunch. Our best.
And what is your favorite omelet?
- Preheat the oven to 180°C (350°F)
- Melt butter on a frying pan. Prepare apples: wash them, peal and slice into 3-5mm thick slices. Fry apples for 3-4 minutes. Set aside.
- Beat the egg whites with sugar until stiff.
- Add egg yolks, one by one. Than add salt and milk and continue mixing until combined.
- Pour the batter onto fried apples on a pan.
- Bake in the oven for 12-15 minutes until the omelet starts getting brown on edges.
- Take the frying pan from the oven. Turn upside down on a plate, so that apples are on top. Spice with cinnamon and vanilla sugar.