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Cauliflower and Stilton Omelette

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Cauliflower and Stilton Omelette


Ingredients (serves 4 – 6)



1 medium size cauliflower, cut into pieces

8 medium eggs

1 tbsp chopped rosemary

1 tbsp olive oil

100gr Blue Stilton


Method



Cook the cauliflower in a large pan of boiling water for 5 minutes.

Crack the eggs in a large bowl and beat together. Stir in the cauliflower and the rosemary.

Heat the oil in a large non-stick frying pan and pour in the egg mixture. Crumble over the Stilton and cook over a gentle heat for 12-15 minutes until almost cooked though.

Pop under a preheated grill for further 5 minutes or so until golden brown and completely set. Cut into wedges and serve warm.