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.