Peel and dice the apple into small pieces. If using a tart variety, toss the apple pieces in a little lemon juice to balance the sweetness.

In a bowl, whisk the eggs with a pinch of salt and sugar until well combined. If adding cinnamon, blend it in at this stage.

In a non-stick skillet, melt the butter over medium heat. Add the diced apples and sauté for about 2 minutes until slightly softened and aromatic.

Pour the egg mixture over the apples in the skillet. Tilt the pan gently to spread the mixture evenly. Cook for about 2-3 minutes until the eggs are set around the edges.

Once the edges are firm, gently lift the edges with a spatula and allow any uncooked egg to flow underneath. Cook for an additional minute or until the top is just set.

Carefully slide the omelet onto a plate, fold it in half, and enjoy warm!