Serves 2 Serves 2
Ready in 10 min. Ready in 10 min.


  • 200 g Emborg Cheddar
  • 100 ml Emborg Cooking Cream
  • 1 tbsp Emborg Butter
  • 6 eggs
  • 2 garlic cloves, minced
  • ¼ tsp salt
  • ¼ tsp black pepper
  • A small handful parsley and coriander

Melt butter in a non-stick skillet over medium-low heat.

Sauté garlic until soft. Whisk eggs, cooking cream, salt and grounded pepper in a bowl.

Poor egg mixture to pan and cook for 3 min.

Sprinkle Cheddar over the omelette and let it melt.

Fold the omelette.

Sprinkle with parsley and coriander.