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Roquefort Omelet


Rate this recipe 3.9/5 (28 Votes)


  • 4 eggs
  • 1 1/4 cups of Roquefort
  • 10 walnuts
  • 1 tbsp heavy cream
  • 2 tbsp butter
  • 1 tsp of Espelette
  • Salt and pepper
  • Accompaniments:
  • 1 lettuce, tomatoes and onions


Servings 2
Level of difficulty Easy
Preparation time 20mins
Cooking time 13mins
Cost Budget Friendly


Step 1

Crush the walnuts coarsely. Crumble the Roquefort with a fork. Stir in cream. Season generously with pepper but not salt.

Step 2

Whisk eggs in a bowl and cook the omelet in 3 minutes with 1 1/2 tbsp butter. Spread the blue cheese with walnuts, cover and cook 10 minutes over low heat. Unmold.

Step 3

Place the remaining butter on top of the omelet. Serve immediately for a delicious evening snack.

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Makes 6

  • 1/2 cauliflower head
  • 8 eggs for cauliflower mix
  • Pepper
  • Salt
  • 4-6 cups shredded cheese
  • 6 slices salami
  • 6 tbsp pizza Sauce



  1. Boil diced cauliflower in salted water until tender.
  2. Blend, then transfer to mixing bowl.
  3. Mix in 2 eggs, pepper and 2 cups of shredded cheese
  4. Share the cauliflower mixture out between 6 ramekins, forming little cups
  5. Add 1 cup of shredded cheese
  6. Bake for 25 min at 375°F
  7. Add a slice of salami, a tbsp of pizza sauce, and one raw egg to each ramekin
  8. Top with cheese and return to oven for 7 min at 375°F
  9. Serve, and enjoy!

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