Yield: 1 omelette (double, triple, or quadruple ingredients as needed to serve any number of guests)

for the omelette

• 2 extra-large eggs
• 1 tablespoon milk or cream
• salt & pepper to taste (optional)
• 1 tablespoon butter for frying

for the apple-amaretto filling

• 1 tablespoon butter
• 1 & 1/2 tablespoons granulated sugar
• 1 medium apple, peeled & sliced thinly (I prefer a sweet apple to a tart one in this recipe)
  
• 1/2 tablespoon Amaretto liqueur, or 1/4 teaspoon almond extract (may substitute 1/4 teaspoon pure vanilla extract if preferred)
• 3/4 ounce cream cheese, softened

In an 8-10", non-stick skillet (8" cooking surface, up to 10" across the top) melt 1 tablespoon of butter over medium heat. Stir in sugar and apple slices, cooing and tossing until apples are tender. Remove skillet from heat and add liqueur or extract to apples, mixing well. Pour apples and liquid into a small bowl, covering to keep warm. Wipe skillet clean and set aside. In a small bowl, whisk together eggs, milk and salt & pepper. Warm skillet over medium heat, melting 1 tablespoon butter. Pour in egg mixture and cook as for an omelette, pushing cooked edges of egg towards the center and forcing raw egg mixture to the outside until the base is solid & uniform. When eggs are set but still moist, cover half of the omelet's surface with softened cream cheese. Top cream cheese with cooked apple slices, including liquid the apples were cooked in. Continue cooking omelet for up to 1 minute if necessary, folding untopped half of omelette over the half containing the cream cheese & apples. Slide omelet out onto serving plate and serve immediately.