Asparagus Omelet with Havarti & Herbs

Asparagus Omelet with Havarti & Herbs

15 min
Omelets only get better with the creaminess of Arla® Havarti sliced cheese.


  • 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, add slices of the Arla® Havarti sliced cheese 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.


Of bacon cut into 1/2-inch pieces
3 slices
Thinly sliced spring onion
Havarti cheese
4 slices
Grated parmesan cheese
3 tbsp
Salt to taste
Pepper to taste
Medium, cooked and warm asparagus spears