Spring Onion and Dolcelatte Omelette

Blue cheeses have been treated with spores to develop blue or green veins on the inside, giving the cheese its characteristic strong flavour. These vary from the harder stilton and shropshire blue, through gorgonzola and roquefort, to blue de bresse and the beautifully creamy dolcelatte, used here. Substitute any other soft blue cheese if dolcelatte is unavailable.