Havarti cheese with dill gives this omelet a creamy consistency and subtle herbal flavor. Fresh corn kernels are cooked sweet and crunchy in this breakfast which shows off delicious flavor and texture contrast. This recipe comes to us from our friends at Dofino.
A little oil or nonstick cooking spray
- 4 eggs
- a pinch salt and pepper
- 1 cup corn kernels, cut from the cob
- 1 tablespoon chives, snipped
- 1/3 cup low fat havarti with dill, grated and divided
Prepare a nonstick skillet with a little oil or nonstick cooking spray.
Whisk the eggs together in a small bowl. Season with salt and pepper and add the corn kernels and chives.
Place the prepared skillets over medium-high heat. Add half the egg corn mixture to the skillet. Use a spatula to spread out the egg corn mixture in 1 layer, to ensure even cooking.
As the eggs begin to set, lift one side with a spatula, taking care tilt the pan to allow the uncooked egg mixture to touch the surface of the pan under the partially cooked eggs. Rotate around the eggs and repeat for about 2 minutes, or until you have lifted all the sides of the eggs up and uncooked eggs no longer appear when the pan is tilted.
Sprinkle half the grated havarti in a continuous line down the center of the partially cooked eggs. Gently fold one side of the eggs over the cheese. Run the spatula under the omelet to loosen the bottom, transfer to a plate, flip the other edge of the eggs over the cheese while the omelet leaves the pan.
Repeat with the other half of the egg corn mixture and grated cheese. Serve 1 omelet per person and enjoy!
Corn Dill Omelet
Servings per Recipe:Amount per Serving
Calories from Fat: 95
Total Fat: 10.6g
Saturated Fat: 3.2g
Dietary Fiber: 1.7g
The FDA recommends 2000 calories a day as a reasonable average guideline for most adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.