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Roquefort & Apple Omelet

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Submitted by mine

YIELD

2 servings

PREP

5 min

COOK

5 min

READY

10 min

Ingredients

2 2
EACH EACH APPLES
pared, cut into 1/4inch slices
3 45
TABLESPOONS ML BUTTER, UNSALTED
5 5
LARGE LARGE EGGS
lightly beaten
2 3E+1
TABLESPOONS ML WATER
or milk
1 1
X X SALT
to taste *
1 1
X X WHITE PEPPER
freshly ground *
½ 118
CUP ML ROQUEFORT CHEESE
crumbled *

Directions

  1. 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.

  1. 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 288g (10.2 oz)
Amount per Serving
Calories 390 68% from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 15g 73%
Trans Fat 0g
Cholesterol 574mg 191%
Sodium 297mg 12%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 7%
Sugars g
Protein 33g
Vitamin A 24% Vitamin C 9%
Calcium 8% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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