Ideally this omelette would be made with Stilton, but Danish blue was on sale this week, so I just got myself a wedge of that instead. This was good, but I do feel like the cheese overpowered everything else. I would be curious to try it with a fruity white Stilton sometime. I think that would give it a very different character.

Bacon, Apple, and Blue Cheese Omelette

Slightly adapted from The Good Egg by Marie Simmons

Ingredients

• 1 tsp. bacon grease or butter
• 1 apple, peeled and chopped
• 1/2 tsp. sugar
• 4-6 eggs
• 2-4 Tbsp. milk
• salt and pepper, to taste
• 1/8 tsp. Italian seasoning (optional)
• 4 slices of bacon, cooked and chopped
• 1/4 c. crumbled blue cheese

Directions

1. Melt bacon grease over medium heat.
2. Add apple and sugar and cook until tender (~3 minutes).
3. Remove from pan and set aside.
4. Beat eggs with milk, salt, and pepper and pour into pan.
5. Reduce heat to medium-low and cook for 2-4 minutes.
6. Lift edges of egg and allow the raw egg to flow under. Continue cooking, covered, until eggs are mostly set.
7. Sprinkle Italian seaoning over eggs (if using).
8. Add bacon, apple, and blue cheese and fold omelette over filling. Continue cooking until egg is fully set and cheese is warmed through.
9. Cut in half and serve.