Spinach Omelette with Stilton
I kept my spinach omelette version simple here. The stilton blue cheese was already in my fridge and because I didn’t feel like buying extra feta cheese, I then decided to use blue cheese. It proved to be a great match for the gooey baked eggs, the subtle stir fried spinach and fragrant garlic! I’ll keep this one in mind for when my veggie dad stops by for lunch next time…
Love spinach meals? Then also check out another popular spinach recipe here on my website: my delicious spinach quiche with smoked haddock!
So here’s a quick spinach omelette with gooey stilton blue cheese and garlicky spinach!
- 3 large eggs
- 4,5 oz fresh spinach (125 g)
- 1 oz stilton blue cheese (30 g), crumbled
- 1 small garlic clove chopped
- 2 tbsp olive oil
Rinse and drain the fresh spinach. Chop half of it roughly. Break the eggs in a cup and season with a pinch of pepper and salt.
Beat the eggs well until foamy. Put this aside until needed later. Pour half of the olive oil in a medium non-stick skillet and place it over medium-high heat. Once hot, add the chopped garlic.
Fry the garlic for 30 seconds. Then add the spinach that hasn't been chopped.
- Season with pepper and salt. Stir fry the spinach for 2 minutes until it starts to shrink and change color.
Remove the cooked spinach to a clean plate and put it aside for now. Pour the remaining olive oil in the same hot pan and place it back over medium heat until hot. Then pour in the beaten eggs.
- Cook the omelet for a minute. Then sprinkle with half of the crumbled stilton blue cheese.
- Top the blue cheese with the roughly chopped spinach and season with extra pepper. The blue cheese is salty enough so you won't need any extra salt here.
- Put a lid on the pan and turn the heat a little lower. Bake the spinach omelette for another 4 minutes until the top has more or less set. Then fold the spinach omelette shut.
- Place the spinach omelette on a clean plate. Top with the cooked garlic spinach you put aside and the rest of the crumbled blue cheese. Serve the spinach omelette immediately while hot.
Gooey Spring Onion Omelette on Toast
Do I spot an enormous bunch of fresh spring onions at a discount price at my local supermarket? Sold! That’s how a spring onion omelette was born the other day. Omelette? Because it looks more like scrambled eggs actually to be honest. Never mind. Both the hubs and I love eggs for lunch so I was looking for some kind of extra ingredient to add to those egg this time. I thought I would just walk into my local store and browse the fruit and vegetable department to see what ingredients would catch my eye first. And what a good idea that turned out!The freshly sliced spring onion was just delish: just warmed through to get rid of that very strong flavor but still crunchy and with a little bite. And that gooey and rich salty Stilton blue cheese I sprinkle of top right in the end… that was a last minute hunch but a good one. This is a quick and easy scrambled eggs recipe, the perfect lunch bite and honestly I could also eat these eggs for breakfast on toast.
Enjoy these spring onion and Stilton blue cheese scrambled eggs!
- 4 large eggs
- 6 fresh spring onions
- 1 small garlic clove chopped
- 1 tbsp stilton blue cheese
- 2 slices bread or toast
- 3 tbsp water
- olive oil
Trim the spring onions. Remove the roots and tougher dark green parts on the ends because they are chewy. Rinse the spring onions and let them drain. Then slice them finely.
- Break the eggs in a small mixing bowl and add the water. Don’t beat them just yet. Season the eggs with a little pepper, nutmeg and salt to taste.
Add a splash of olive oil to a medium non-stick pan and place it over medium heat until hot. Then add the garlic.
- Gently stir fry the chopped garlic for 2 minutes until fragrant. Don’t let it burn. Then add the sliced spring onions to it.
- Stir and cook for 3 minutes. Then pour in the whole eggs.
- Quickly break up the egg yolks and stir the egg whites and yolks very well now.
- Keep stirring the eggs for another 3 minutes. Season the eggs with an extra pinch of pepper, nutmeg and salt. Keep the eggs moist and wet. Don’t let them dry out too much.
- Then turn the heat off and put a lid on the pan for 2 more minutes while the omelet kind of sets. This is the moment you can start toasting the bread. Place the toasted bread onto plates. Cut the scrambled spring onion eggs up and slide them on top of the freshly toasted bread. Crumble the Stilton blue cheese and sprinkle this on top of the eggs. Sprinkle with extra sliced spring onions if you got any left. Finish with a sprinkle of freshly ground black pepper and serve hot.
Blue Cheese Grilled Potatoes
Here’s another blue cheese recipe for you to try out! Enough blue cheese, spring onion and spinach omelette for today, this time let me show you how to make this blue cheese potato side dish then.You can be absolutely sure that these crunchy crisp grilled potatoes with blue cheese will be a spectacular potato side dish on this year’s Thanksgiving dinner table! Just look at how simple it is: see that delicious grilled blue cheese melt slowly, that crispy potato skin, the chopped walnuts… No way you can mess this one up. And I guess that these potatoes will be a good match for another vegetable side dish: my easy grilled bacon tomatoes. Both need a couple of minutes under a hot grill so I might as well prepare them at the same time right before dinner is served.
It is very important here that you use waxy potatoes, or potatoes that are perfect for grilling because they need to keep their shape. Believe it or not, presentation is also part of a meal! Be generous with the freshly ground black pepper in the end because the strong blue cheese can handle that extra heat pretty well. Just don’t add any salt. That Stilton blue cheese is salty enough already. Enjoy!
- 6 medium waxy potatoes
- 3,5 oz stilton blue cheese (100 g)
- 2 tbsp olive oil
- 1 tsp dried herbs
- 2 tbsp fresh parsley chopped
- a handful walnuts
Scrub the potatoes well and let them drain. Don't peel them, we want a crispy skin. Fill a large saucepan with water and add a dash of salt. Place the pan over high heat until boiling. Then add the drained potatoes.
Cook the potatoes for about 8 to 10 minutes or until almost cooked through. Drain and let the potatoes cool down fully in the fridge.
- Lightly grease a baking tray with the olive oil and place the potatoes on it.
- With a sharp knife slice the potatoes open lengthwise about halfway and carefully pry them open. Make sure the bottom part is still intact more or less.
- Season the cooled potatoes with a good dash of freshly ground black pepper and sprinkle the dried herbs evenly on each of them. Don’t add any salt because the blue cheese is salty enough here. Crumble the blue cheese up and top the potatoes with it.
- Season with extra pepper to taste. Grill the blue cheese potatoes under a hot grill for a couple of minutes until the cheese starts to melt nicely. In the meantime chop the walnuts up finely (you can roast them in a small pan first if you like). Remove the potatoes from the grill and divide them over warm plates. Sprinkle the potatoes with the freshly chopped parsley and the walnuts. Serve hot.
What Is Stilton Blue Cheese
Stilton is an English blue cheese that comes into two colors, white and blue. Not all blue cheeses can get the label of Stilton because a cheese can only be called Stilton if it is made with local pasteurised cow’s milk from the counties of Leicestershire, Nottinghamshire or Derbyshire.
Alternatives for Stilton Blue Cheese
In case you can’t find any Stilton blue cheese, then here are a couple of good alternative cheese: Italian Gorgonzola, English Stichelton and French Fourme d’Ambert or Roquefort. Danish blue cheeses is also great to cook with!
More Blue Cheese Recipes
Here are a couple of other recipes that I made before, containing blue cheese!
- Red cabbage soup with blue cheese
- Celery salad with blue cheese dressing
- Mussels with beer and blue cheese
- Mushroom blue cheese burgers
Blue Cheese Recipes to Try Out
And I have a bunch of new blue cheese recipes on my long to try list! Here’s a handful of them that I want to try out in the near future:
- Creamy walnut and gorgonzola sauce gnocchi or pasta
- My smoked haddock quiche with spinach but with blue cheese this time
- Chicken Waldorf salad with blue cheese
- Blue cheese sauce for steaks
- Penne pasta with blue cheese sauce
- Mashed potatoes with blue cheese
- Pears, bacon and blue cheese salad