Omelette with Castello® Creamy Havarti 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.

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.

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.

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.

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.