1/4 cup packed brown sugar
1 tbsp. cornstarch
2/3 cup cold water
2 tsp. lemon juice
3 apples, peeled, cored, and cut in 2 inch thick wedges
2 tbsp. margarine
3 fully cooked smoked sausage links, sliced diagonally (optional)
4 egg whites
2 tbsp. water
1/4 tsp. egg yolks
1 tbsp. margarine

To prepare sauce, combine brown sugar and cornstarch in saucepan. Stir in the 2/3 cup cold water and lemon juice. Cook quickly, stirring constantly, till thickened and bubbly. Add apples; stir gently. Cover and simmer gently for 3 to 5 minutes or till apples are tender. Add the 2 tbsp. margarine and sausage. Stir till butter melts and sausage is hot; keep warm.

To prepare omelet, beat egg whites till frothy; add water and salt. Beat egg whites till stiff peaks form. Beat egg yolks till very thick and lemon-colored. Gently fold yolks into whites.

Heat the 1 tbsp. butter in 10-inch oven-proof skillet till a drop of water sizzles when dropped atop. Pour in egg mixture and spread evenly with spatula, mounding higher at sides. Cook over low heat for 8-10 minutes or till lightly browned.

Bake in 325 degree oven for 8-10 minutes or till knife inserted near center comes out clean. Loosen sides of omelet with spatula. Make a shallow cut across omelet, cutting slightly off-center so that the two portions are unequal. Fold smaller portion over larger portion. Using spatula, slip omelet onto hot serving platter.