How To make Roquefort and Apple Omelet
2 Tart apples, pared,
-cut into 1/4-inch slices 3 tb Sweet butter
5 Eggs, lightly beaten
2 tb Water or milk
Salt Fresly 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.
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ULTIMATE OMURICE OMELETTE! - Relaxing ASMR Cooking
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Check out this delectable Japanese-style omelet recipe from AlmazanKitchen! Vegetarians can easily substitute beef broth with water to relish an equally appetizing dish. And for those who prefer vegan, just swap eggs with rice and mushrooms, and voila! At AlmazanKitchen, we hold Japanese culture in high regard, and hence, we have crafted this classic omelet with free-range eggs, mushrooms, veggies, rich unagi sauce, and rice, cooked with our signature passion and love. To enhance the taste, we have also added parmesan and Roquefort cheese. Moreover, we have captured the entire cooking process in slow-motion, giving you a chance to experience some foodporn.
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I can't believe anyone would make egg sandwiches with anything other than soft boiled eggs! Hard boiled = rubbery little white bits in the creamy filling. No thanks!
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