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.