By Brewmaster Garrett Oliver
This classic omelette is a favorite of Garrett’s for brunches, beer dinners, and beyond. Tangy goat cheese and thin slices of Granny Smith apple keep it light and bright, perfect alongside citrusy saisons, sprightly sours and other daytime beers.
- 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
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 beer and some good music.