A three egg omelette stuffed with fresh sweet lobster meat and dill havarti cheese, then topped with shredded cheddar, more lobster meat and fresh chopped dill. Perfect for brunch for Mother’s Day – or for any celebratory occasion.
- 3 organic eggs beaten
- 2 ounces dill Havarti cheese, thinly sliced
- 2 ounces cooked lobster meat, chopped
- 1/2 ounce shredded cheddar cheese
- 1 teaspoon chopped fresh dill
- Freshly ground black pepper
Spray a non-stick pan with cooking oil. Heat pan over medium-low heat. Add eggs, using a spatula to allow the runny egg to flow under the cooked egg. Once the eggs are almost cooked through, add the Havarti and lobster meat.
Fold one side of the omelet over to the other side. Top with shredded cheddar. Remove from heat. Sprinkle with fresh dill, microgreens and black pepper.
Serve omelet with toast and side salad.
Calories: 483kcalCarbohydrates: 2gProtein: 43gFat: 33gSaturated Fat: 17gTrans Fat: 1gCholesterol: 628mgSodium: 943mgPotassium: 348mgSugar: 1gVitamin A: 1314IUVitamin C: 1mgCalcium: 568mgIron: 3mg