RECIPE PROVIDED BY PAVLOCK’S CAFE, NEW BRAUNFELS     PHOTO BY PAULINE STEVENS

1 tsp. 0live oil
¼ cup Granny Smith apples, julienned
¼ cup smoked bacon, cooked, chopped
Salt and pepper to taste
2 brown eggs, beaten
1 Tbsp. milk
3 pieces Brie cheese, sliced thin
1 Tbsp. pico de gallo

Add eggs and milk to a mixing bowl and whip with a fork until incorporated. Heat a non-stick omelet or sauté pan on medium heat. Add the olive oil to the pan and heat, about 30 seconds. Add the chopped bacon, julienned apples and salt and pepper to the pan. Sautee until bacon is cooked and apples are crisp tender. Add beaten eggs. Using a rubber spatula, push the egg mixture around the pan to help the cooking process. Be sure to scrape the sides of the pan so the eggs don’t overcook.

Once the eggs firm up but still have liquid in them, flip the pan to turn the omelet to the other side. Add the sliced brie to the omelet and continue to cook until liquid is gone.

On a plate, gently tilt the pan so that the omelet slides out of the pan and fold it over itself. Top with pico de gallo and serve hot.