4 eggs at room temperature
2 tbls. cream or milk
dash of salt and pepper (optional)
2 tsp. butter

Filling:
2 tbls. butter
2 tbls sugar
2 Tbls. finely chopped hazlenuts
1 1/2 ounces softened cream cheese
1 Granny Smith apple, peeled, cored and thinly sliced
1 tbls. amaretto liquer or 1/2 teaspoon almond extract

For filling, melt butter in a medium non stick skillet. Stir in sugar, nuts and apple and saute until apples are tender.
Stir in liquer or extract and remove from heat. Cover and set aside to keep warm. Beat together eggs, cream, salt and pepper, if desired. Melt 1 teaspoon of the butter in a hot omelet pan. Pour half the egg mixture into the pan. Add the cream cheese. When eggs have set, cover with half of apple mixture fold omelet and continue cooking for one minute. Roll omelet out onto warmed plate or serving dish. Garnish with a dollop of sour cream or yogurt, top with whole hazlenut and sprinkle entire omelet with finely chopped hazlenuts.
Repeat with remaining ingredients to make second omelet.
Serve immediately. Two servings.