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. 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.

2. 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.

3. 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. Yield: 1 or 2 servings.