Apple-Brie Cheese Omelet

Source: Pamela Lanier's Bed & Breakfasts

1/2 apple, peeled, cored and thinly sliced
2 1/2 tablespoons butter
2 eggs, room temperature
2 teaspoons cream or milk
dash of salt and pepper
2 tablespoons diced Brie cheese

Saute apples in one tablespoon butter in a 5" or 6" omelet pan. Beat together eggs, cream or milk, and salt and pepper until blended but not frothy. Melt remaining butter in omelet pan over high heat until foam begins to recede (but before beginning to color). Pour in egg mixture and prepare omelet, beating to lighten but still allowing it to set on bottom. Fill with sauteed apples and cheese cubes. Fold or roll and slide out of pan onto a heated plate.