Roquefort and apple omelet

2 servings

Ingredients

Quantity Ingredient
2 Tart apples, pared, cut into 1/4-inch slices
3 tablespoons Sweet butter
5 Eggs, lightly beaten
2 tablespoons Water or milk
Salt
Fresly ground white pepper
½ cup Crumbled Roquefort cheese about 3 ounces

Directions

1. Saute apples in 2 tablespoons of the butter in large omelet pan over high heat until just fork-tender, about 1 minute. Transfer to plate. 2. Whisk eggs, water or milk, salt and pepper in medium bowl until blended. Heat remaining tablespoon butter in omelet pan over high heat, tilting pan to coat sides with butter. Add egg mixture; cook, stirring with fork, until eggs begin to set. Sprinkle cheese over one half of the omelet; spoon half the apple slices over cheese.

Fold omelet in half; transfer to warm platter. Garnish with reminaing apple slices.

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