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Goat Cheese and Apple Omelet

5.0(135)

This omelet of green apples and goat cheese is an unusual pairing -- at least in the omelet world -- but a wonderful one from Garrett Oliver, the brewmaster of Brooklyn Brewery. On the day we made this recipe, he paired the dish with a glass of Blanche de Chambly, a Belgian-style wheat beer made in Canada.

by Mark Bittman

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FrenchBreakfast, For One, Quick, Side Dish

Servings

1 or 2 servings

Total time

20 min

Calories / serving

414 kcal

Ingredients (7)

serves

3 tablespoons butterbutter
1/2 Granny Smith apple, peeled and sliced 1/4-inch thickapple
Pinch sugarsugar
1 small log of fresh goat cheese, about 4 ounces
2 extra-large eggsegg
1 tablespoon milkmilk
Coarsely ground black pepperpepper

Instructions (3 steps)

01Melt 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.
02Beat 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.
03Arrange 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 witbier.

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