Roquefort And Apple Omelet
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Fruits, Grains, Eggs | Beverages, Cheese, Fruits/nuts, Main dish | 2 | Servings | |
INGREDIENTS
| 2 | Tart apples, pared | |
| cut into 1/4-inch slices | ||
| 3 | T | Sweet butter |
| 5 | Eggs, lightly beaten | |
| 2 | T | Water or milk |
| Salt | ||
| Fresly ground white pepper | ||
| 1/2 | c | Crumbled Roquefort cheese |
| about 3 ounces |
INSTRUCTIONS
Saute apples in 2 tablespoons of the butter in large omelet pan over high heat until just fork-tender, about 1 minute. Transfer to plate. 2. Whisk eggs, water or milk, salt and pepper in medium bowl until blended. Heat remaining tablespoon butter in omelet pan over high heat, tilting pan to coat sides with butter. Add egg mixture; cook, stirring with fork, until eggs begin to set. Sprinkle cheese over one half of the omelet; spoon half the apple slices over cheese. Fold omelet in half; transfer to warm platter. Garnish with reminaing apple slices. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 576
Calories From Fat: 451
Total Fat: 51.1g
Cholesterol: 486.9mg
Sodium: 964.2mg
Potassium: 317.6mg
Carbohydrates: 14.3g
Fiber: 1.2g
Sugar: 2.6g
Protein: 17.5g