- 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.