There is breakfast, and of course; breakfast for dinner. But on Sunday’s, there is breakfast for lunch, or what the ‘cool kids’ call “brunch”.
Wikipedia: A meal is not usually considered brunch if it is started before 10:30 am; such meals would still be considered breakfast. Typically brunch is had between 10:30 am and 2 pm, close to lunch time but still before. Brunch is usually eaten in the late morning.
Oh, and enjoy!
2 tsp butter, divided
1/4 Granny Smith apple, peeled and thinly sliced
Ground nutmeg, to taste
1 tsp sugar
1 tbsp water
1 tbsp chopped pecans
1 oz. Canadian Brie cheese (cut into 6 small cubes)
Step 1: Heat nonstick 8″ ovenproof skillet* over medium heat. Melt 1 tsp butter in skillet. Sauté apple slices in butter until slightly transparent but not too soft, about 2 minutes. Sprinkle with nutmeg and sugar. Remove from pan and keep warm.
Step 2: Beat together eggs and water. Heat same skillet over medium-high heat. Melt remaining 1 tsp butter in skillet. Pour in egg mixture. As mixture sets at edges, with spatula, gently push cooked portions towards the centre. Tilt and rotate the pan to allow uncooked egg to flow into the empty spaces. When egg is almost set on surface but still looks moist, cover half of the omelette with warm apple mixture and pecans. Slip spatula under the unfilled side and fold the omelette in half. Garnish with brie cheese. (If skillet is not ovenproof, wrap handle with double thickness of aluminum foil.) Broil 1-2 minutes to melt cheese. Slide onto warm plate and serve immediately.