Roquefort And Apple Omellete (2 servings) 2 tart apples 3 Tablespoons sweet butter 5 large eggs - lightly beaten 2 Tablespoons water or milk salt - to taste freshly ground white pepper - to taste 1/2 cup (3 ounces) crumbled Roquefort cheese Peel and core the apples. Cut them into 1/4 slices. 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. Whisk eggs, water (or milk), salt and pepper in medium bowl until well-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 remaining apple slices If you don't have Roquefort cheese, any blue cheese will work. Even Cheddar works in a pinch. Just make sure it's flavorful to offset the sweetness of the apple. Mr Breakfast would like to thank etenn01 for this recipe. Recipe number 497. Submitted 9/13/2002.