Leek, Potato & Stilton Omelette
10 prep, 20min cook
Serves 4
Ingredients
8 free-range eggs
500g Waitrose Roseval potatoes, cooked and thickly sliced
400g leeks, cooked and sliced
1 tbsp chopped rosemary
1 tbsp rapeseed oil
100g Waitrose Long Clawson Creamy Blue Stilton
Method
Crack the eggs in a large bowl and beat together, then add the vegetables and chopped 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 through.
Pop under a preheated grill for a further 5 minutes or so until golden brown and completely set. Cut into wedges and serve warm.
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