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Omelette with Castello® Creamy Havarti Cheese

Omelette with Castello® Creamy Havarti Cheese

Cook 20 mins 1 serving

Few meals are as versatile as omelette with cheese. This creamy omelette recipe works well for both breakfast and lunch, and you can experiment with different green herbs to shake it up and make it your own. The recipe calls for Castello® Creamy Havarti cheese, which is what makes this omelette special. The creamy cheese melts on top of the eggs and blends perfectly with the soft and light eggs. Our omelette with cheese is a great way to give your favourite cheese a spot in the limelight. The eggs and milk will give you a lovely texture while the cheese can push the flavour in any direction. Try it out and make the perfect omelette with cheese with your favourite herbs on top. If you like to try more omelette recipes, check out our rice noodle omelette with chilli and ginger cream cheese!

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Ingredients

Preparation

Preparation

1. In a medium bowl, whisk together eggs, milk, salt and black pepper.

2. In a small skillet, add butter and allow to melt and sizzle. Add the egg mixture and move the pan around to spread it out evenly. When the omelette begins to firm up, but is still lightly raw on top, sprinkle with Castello® Creamy Havarti Cheese.

3. Using a spatula, ease the edges of the omelette and fold over in half. When it begins to turn golden brown underneath, remove the pan from the heat and slide the omelette onto a plate.

4. Sprinkle with herbs and serve with a green salad.

Tips & Tricks

Tips & Tricks

There are always things you can do differently or better from one omelette to another – it all depends on how you like your eggs. However, our best omelette tip is to not work too much on the eggs. To get the creamiest, fluffiest, and softest omelette with cheese, you need to let it cook and set without beating, flattening, or stirring too much.

Sensory hack tip

Sensory hack tip

Another tip is to add a bit of cheese to the egg mix before adding it to the hot pan. It might be a bit denser, but if you love cheese and is here to get the full effect of the creamy cheese omelette, you will love this tip.

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FAQs

  • How to make an omelette with cheese?

    Omelette with cheese is easy to make. Start by preparing a plain omelette: whisk eggs, salt and pepper and add it to a hot pan with melted butter. When the omelette starts to get firm, but before it is cooked through, add grated cheese. The cheese will start to melt, and you can fold the omelette over in half and cook until it starts to brown.

  • What is the best cheese for an omelette?

    If you want a good omelette with cheese, you should go for a cheese that melts. For example, our Castello® Creamy Havarti cheese, which is a good choice for a cheese omelette. You can also use one of our cream cheeses to get an even softer creamy omelette – choose one with a specific flavour if you want to spice up your cheese omelette.

  • What herbs to put in an omelette?

    There are many great spices and herbs for omelette. An omelette with herbs has more flavour and it also looks great with all the green on top. You can use almost any herbs, but the classics are parsley, dill, and chives. You can always experiment with different herbs for omelette and try different flavour combinations to find your favourite, for example with thyme, rosemary, or tarragon.

  • Do you add milk to omelette?

    You get the best creamy egg omelette if you add milk, which is why this recipe is for a flavourful omelette with milk, cheese, and herbs. A cheese omelette with milk will usually call for full fat milk; it will make the omelette creamier, softer, and more flavourful. An omelette with milk might need a bit more cooking time to avoid being runny, but it will be delicious in the end.

  • How much milk to put in an omelette?

    When you add milk to an omelette, you must be careful not to add too much. It is okay if you do not use enough – the omelette will be firmer and more compact, but it will still be delicious. Adding too much milk, however, will make it too soft and maybe runny so it will be difficult to fold it and transfer it to a plate in one piece. In our cheese omelette with milk, we use 15 ml (one tablespoon) milk for three eggs – try it out and experiment with more or less milk per egg to find your preferred texture.