Havarti Dill Omelette

     My omelettes almost always turn into scrambled eggs.

 

havarti dill omelette

 

Not this time!

The other night I wanted an easy dinner, since I was exhausted after moving all my back to my apartment for the beginning of the spring semester.  Since the apartment was only about 45oF (despite being set on 55oF all break), a warm meal was a must.

 

Making an Omelette

Vegetables.  Aren't they lovely?
Vegetables. Aren’t they lovely?

Vegetable Omelette Vegetable Omelette

This omelette is ready for its close-up.
This omelette is ready for its close-up.

I had a block of Havarti Dill cheese that I’ve been holding onto for awhile, trying to find the perfect recipe.  Eating it plain was of course an option, but I try to act like a civilized person.  Most of the time.  When I have to.

The Recipe

Ingredients

2 eggs

dash of 1% milk

1 oz Havarti Dill cheese, crumbled

1 tsp dill

1 tsp basil

1 tsp garlic powder

1 tsp onion powder

6 fresh spinach leaves

1/8 c chopped fresh tomato

1/8 c chopped green pepper

1/4 c chopped fresh broccoli

Salt and pepper to serve

Servings: 1

Whisk eggs and milk and spices together.  Add crumbled cheese.  Pour into a pan on medium heat.  Add torn spinach leaves and other vegetables.  Let cook for 3-5 minutes undisturbed.  When the edges of the omelet appear dry and cooked, carefully fold omelette in half.  Allow to cook for 2-4 minutes more, then flip, and allow to cook for 2-4 minutes more on the other side.

Sprinkle with salt and pepper to serve.  Enjoy!

Havarti Dill Omelette Omelette Spinach Omelette

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