Asparagus Omelet with Arla® Dofino® Havarti & Herbs

Asparagus Omelet with Arla® Dofino® Havarti & Herbs

Omelets only get better with the creaminess of Arla® Dofino® Havarti.
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Asparagus Omelet with Arla® Dofino® Havarti & Herbs

Omelets only get better with the creaminess of Arla® Dofino® Havarti.

Recipe for 1 serving portions

  • 3 slices of bacon cut into 1/2-inch pieces
  • 1 thinly sliced scallion
  • 3 eggs
  • 1/4 cup shredded Arla® Dofino® Creamy Havarti Chunk
  • 3 tablespoons grated Parmesan cheese
  • salt to taste
  • pepper to taste
  • 4 medium, cooked and warm asparagus spears

Instructions

Cook the bacon over medium-high heat until golden brown, about 3 minutes. Add the scallions and sauté until softened, about 2 minutes. Whisk the eggs with Parmesan, salt and pepper. Pour the mixture into the skillet, stirring once. Let the mixture softly set. Using a spoon or rubber spatula, pull the edges of the egg mixture towards the center, allowing any un-cooked egg to slip into the openings and cook. Once the egg is set, sprinkle the surface with the Arla® Dofino® Havarti and top with asparagus spears. Continue cooking for another minute. Slide the pan into a preheated broiler and let it continue to cook until the cheese melts and eggs are cooked as desired. Slip the omelet onto a plate and serve warm or at room temperature.