Ingredients:
6 oz. Dofino Light Havarti
1 8 oz. package mushrooms, cut into halves
1 tbsp. butter
1 tsp. fresh rosemary, finely chopped
4 eggs
4 tbsp. milk

Cooking Directions:
Melt 1/2 tbsp. of butter and sauté mushrooms approximately 2 minutes. Add rosemary and keep mixture warm. Prepare the first omelet: beat 2 eggs and 2 tbsp. of milk together. Melt remaining butter in a small frying pan. Pour egg mixture into pan and fry at low heat approximately 1 minute until egg is cooked underneath. Place half the mushrooms and half the cheese on egg and fold in half. Fry for 1 more minute and transfer to plate. Repeat for second omelet.

Makes 2 servings