This omelet of apples and goat cheese is an unusual pairing ……yes I would say so…..but its Apple season….give it a try.
- 3 tablespoons butter
- ½ 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 tablespoon milk
- Coarsely ground black pepper
- Melt half the butter in a small nonstick saucepan over medium heat. Add apple and cook until slices start to brown, then add sugar. Stir slices until 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. 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 and serve and enjoy apple season for breakfast.