Stilton and Apricot Omelette

Prep time: 10 mins
Cooking time: 10 mins

Serves: 1


1/2 courgette, diced (alternative: baby leeks)
1 shallot
A handful or two of washed spinach leaves
2/3 eggs (depending on preference)
‘Some’ Stilton – this really has to be to your taste as Stilton can be quite overpowering!
5/6 dried apricots cut into halves/quarters
A few leaves of fresh basil
A dash of milk
A lump of butter
A handful of grated cheddar/parmesan.


Break eggs into bowl and whisk, adding milk and seasoning to taste. (I personally don’t use salt as the eggs and stilton provide enough saltiness for me, but each to their own!) Add in the stilton and apricots, tear up the basil into small pieces and add to egg mixture.

Melt butter in a heated frying pan and add courgettes and shallot and stir until browned. Throw in spinach and keep stiring until wilted. Spread out evenly in pan and pour in the egg mixture. Leave for 2 mins, or until edges of omelette are browning.

Sprinkle cheese over the top and put under grill for 2 mins, or until cooked on top.


Disclaimer: I’m not claiming to have made any of these recipes up from scratch, but nor do I cook from books.