More than 5,000 recipes can be found at
Serves 4
Prepare 10 mins
Cook 20 mins
500
g bag Waitrose Roseval
potatoes, thickly sliced
400
g leeks, sliced
8
medium eggs
1
tbsp chopped rosemary
1
tbsp olive oil
100
g Waitrose Long
Clawson Creamy Blue
Stilton
1
Cook the potatoes in a large pan of boiling water for 5 minutes. Add the
leeks and cook for another 2 minutes then drain well.
2
Crack the eggs in a large bowl and beat together. Stir in the drained
vegetables and the rosemary.
3
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.
4
Pop under a preheated grill for a further 5 minutes or so until golden brown
and completely set. Cut into wedges and serve warm.
Nutrition:
440
kcals/25.3g protein/24.8g carbohydrate/3.1g sugars/ 26.6g.
Recipes kindly supplied by Waitrose