Go Back
+ servings
An image of a lobster omelette with arugula

Lobster Omelette

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.
Total Time 10 mins
Course Breakfast
Cuisine American
Servings 1
Calories 483 kcal


  • 3 organic eggs beaten
  • 2 ounces dill Havarti cheese, thinly sliced 
  • 2 ounces cooked lobster meat, chopped 
  • 1/2 ounce shredded cheddar cheese

For serving

  • 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
Keyword Lobster Omelette
Tried this recipe?Let us know how it was!