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.
You may doubled the recipe and caramelized a sliced shallot with the apple slices.
Instead of turning over the omelet, You can just lifted up the edges, tilted the pan and let the uncooked egg run underneath.
This omelet of green apples and goat cheese is an unusual pairing but a wonderful one from Garrett Oliver.
- 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 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 witbier.
- Calories: 414 calories
- Sugar: 5 grams
- Sodium: 346 miligrams
- Fat: 35 grams
- Saturated Fat: 21 grams
- Carbohydrates: 7 grams
- Fiber: 1 gram
- Protein: 18 grams
Keywords: French, Apple, Egg, Goat Cheese, Breakfast, For One, Quick, Side Dish