|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Cold water||3⁄4 Cup (12 tbs)|
|Lemon juice||2 Teaspoon|
|Apples||3 , peeled, cored, and cut in 1/2-inch-thick wedges to make 3 cups|
In saucepan combine brown sugar and cornstarch.
Stir in 2/3 cup cold water and lemon juice.
Cook quickly, stirring constantly, till thickened and bubbly.
Add apples and stir gently.
Cover and simmer gently till apples are tender, 3 to 5 minutes.
Add the 2 tablespoons margarine.
Add sausage, if desired.
Stir till margarine melts.
Beat egg whites till frothy; add 2 tablespoons water and 1/4 teaspoon salt.
Beat egg whites till stiff, but not dry peaks form.
Beat egg yolks till very thick and lemon-colored.
Gently fold yolks into whites.
Heat the 1 tablespoon margarine in 10-inch oven-going skillet till a drop of water sizzles when dropped into the hot fat.
Pour in omelet mixture and spread evenly with spatula, leaving high at sides.
Cook over low heat till lightly browned, 8 to 10 minutes.
Bake at 325° till knife inserted off-center comes out clean, 8 to 10 minutes.
Loosen sides of omelet with spatula.
Make shallow cut across omelet slightly above and parallel to skillet handle.
Fold upper (smaller) half over lower half.
Using spatula, slip omelet onto hot serving platter.
Fill center of omelet with the hot apple-sausage mixture, reserving 1/2 cup mixture.
Pour the reserved mixture over the top.