Goat Cheese and Apple Omelet

• 3 tablespoons 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 tablespoon 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.
4. Remove from heat and set aside.
5. Cut 3 slices of goat cheese, 1/2 inch thick.
6. Beat eggs and milk together, just until uniform; do not overbeat.
7. Heat remaining butter in an omelet pan or small nonstick pan over high heat.
8. When butter foams, add eggs and reduce heat to medium-low.
9. When omelet is about half firm, carefully turn it over.
10. Arrange goat cheese on one half of omelet; cover cheese with apple slices.
11. Fold omelet in half, turn off heat and leave for one minute.
12. Place omelet on a warm plate, and sprinkle with black pepper.
13. Serve immediately, with a witbier.

butter, apple, sugar, goat cheese, eggs, milk, ground black pepper

Taken from cooking.nytimes.com/recipes/9685 (may not work)