Classic French Omelette with Green Apples, Goat Cheese, and Watercress Salad

Ingredients

• 1 small Granny Smith apple
• 8 Happy Egg Free Range large brown eggs
• ½ teaspoon kosher salt
• ½ teaspoon ground white pepper
• 8 teaspoons Plugra European Style Salted Butter, divided
• 2 oz crumbled goat cheese, divided

Steps

1. Peel, core, and finely julienne apple. Add to medium bowl: eggs, salt, and white pepper; beat until blended.
2. Heat 8-inch nonstick skillet over medium-high for 3–4 minutes. Melt 1 teaspoon butter in pan; swirl to coat. Add 3–4 tablespoons egg mixture to pan; reduce heat to medium-low and cook 2–3 minutes until eggs are consistency of very soft scrambled eggs (center will still look wet). Run spatula around edges and under omelet to loosen from pan.
3. Place 2 tablespoons apple and 1 tablespoon goat cheese over omelet. Tilt pan and fold ¼ of omelet towards middle of pan. Repeat rolling process. Turn out onto a plate, seam side down.
4. Rub top of omelet with butter to add a glossy shine. Repeat process with remaining egg mixture. Serve warm with Watercress Salad on the side, if desired.

Ingredients

• 1 teaspoon Maille Dijon Originale Traditional Dijon Mustard
• 1 tablespoon red wine vinegar
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper
• 3 tablespoons Pompeian 100% Spanish Farmer Direct Extra Virgin Olive Oil
• 2 oz watercress leaves

Steps

1. Combine in medium bowl: Dijon, vinegar, salt, and pepper until blended. Slowly whisk in extra-virgin olive oil until emulsified.
2. Toss dressing with watercress and serve.
Serving suggestion: great side dish for Classic French Omelet with Green Apples & Goat Cheese.