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Goat Cheese & Apple Omelette

Goat Cheese & Apple Omelette

By Garrett Oliver

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



  • 3 tbsp butter
  • 1/2 Granny Smith apple, peeled and sliced 1/4-inch thick
  • pinch sugar
  • 1 small log of fresh goat cheese, about 4 ounces
  • 2 extra-large eggs
  • 1 tbsp milk
  • coarsely ground black pepper



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


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


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


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


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


      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.


      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.


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

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