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Cheese Omelette

Cheese Omelette

It’s hard not to make friends with this omelet – our recipe for Eggs for enemies is a great way to give your favourite cheese a spot in the limelight. The eggs and dairy of the omelet will give you a lovely texture while your cheese can push the flavour in any direction. Go ahead, win someone over.

20 min 1 serving
Cheesy Herby (Fresh)


  • 3 eggs
  • 15 ml milk (preferably full fat)
  • salt
  • freshly ground black pepper
  • 15 g butter
  • 30 g Castello® Creamy Havarti, grated
  • 15 g minced herbs like dill, chives, tarragon or flat leaf parsley


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.