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Shanna's Roquefort Apple Omelet

2 tart apples -- pared and cut into 1/4-inch slices
3 tbs sweet butter
5 eggs -- lightly beaten
2 tbs water or milk
salt
freshly ground white pepper
1/2 c crumbled Roquefort cheese -- about 3 ounces
 
 
1. 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

Men never do evil so completely and cheerfully as when they do it from religious conviction.

- Pacal