Goat Cheese & Apple Omelette

By Garrett Oliver

A classic omelette, made delicious with thin slices of Granny Smith apple, and Brooklyn Sorachi Ace.

Directions

• 1

  Melt half the butter in a small nonstick saucepan or wok over medium heat.

• 2

  Add apple and cook until slices start to brown, then add sugar.

• 3

  Stir slices until nicely browned, about 5 minutes. Remove from heat and set aside.

• 4

  Cut 3 slices of goat cheese, 1/2 inch thick.

• 5

  Beat eggs and milk together, just until uniform; do not overbeat.

• 6

  Heat remaining butter in an omelet pan or small nonstick pan over high heat. When butter foams, add eggs and reduce heat to medium-low. When omelet is about half firm, carefully turn it over.

• 7

  Arrange goat cheese on one half of omelet; cover cheese with apple slices. Fold omelet in half, turn off heat and leave for one minute. Place omelet on a warm plate, and sprinkle with black pepper.

• 8

  Serve immediately, with a wheat beer or Brooklyn Sorachi Ace.