Peel and core the apples and slice thinly - not too thin as you want them to hold their shape and not break when sautéing.

Melt a tablespoon or more butter in a frying or sauté pan; when it is melted and bubbling, add the apple slices in a single layer.

Dust with a tablespoon of granulated brown sugar.

Cook over medium heat (lower it if you’re more comfortable), carefully flipping the slices and moving them around in the pan for even cooking, until they are tender through. This only takes about 5 minutes or less.

While the apples are cooking, break the eggs into a bowl and whisk with a pinch of salt, the cream, and the lemon zest.

When the apples are perfectly tender, make sure they are spread in a single layer across the bottom of the pan; add a bit more butter if you feel it is needed to keep the eggs from sticking to the pan.

Pour on the beaten eggs, pouring them evenly over the apples.

Allow the omelette to cook until the bottom of the omelette is a nice golden brown; using a spatula - once the omelette begins to set - push the edges of the omelette away from the edges of the pan, allowing liquid egg to slide underneath.

Also try to slide the spatula under and around the omelette to keep it loosened from the bottom of the pan.

Once the bottom of the omelette is cooked and the eggs on top and around the apples are barely set but a bit still runny, try to flip half the omelette over the other half.

Slide the omelette out of the pan and onto a serving platter.

Dust with more granulated brown sugar and serve.