Recipe - Roquefort And Apple Omelet

2 Tart apples, pared,
cut into 1/4inch slices
3 tablespoon Sweet butter
5 Eggs, lightly beaten
2 tablespoon Water or milk
Salt
Fresly ground white pepper
One half cup Crumbled Roquefort cheese
about 3 ounces

1. Saute apples in 2 tablespoons of the butter in large omelet pan over
high heat until just forktender, 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