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
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.