Roquefort & Apple Omelet
Yield
2 servingsPrep
5 minCook
5 minReady
10 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
apples
pared, cut into 1/4inch slices |
|
| 3 | tablespoons |
butter, unsalted
|
|
| 5 | large |
eggs
lightly beaten |
|
| 2 | tablespoons |
water
or milk |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
white pepper
freshly ground |
*
|
| ½ | cup |
roquefort cheese
crumbled |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
apples
pared, cut into 1/4inch slices |
|
| 45 | ml |
butter, unsalted
|
|
| 5 | large |
eggs
lightly beaten |
|
| 3E+1 | ml |
water
or milk |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
white pepper
freshly ground |
*
|
| 118 | ml |
roquefort cheese
crumbled |
*
|
Directions
- Sauté apples in 2 tablespoons of the butter in large omelet pan over high heat until just fork-tender, about 1 minute.
Transfer to plate.
- 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.
