Cheese Curd and Vegetable Omelette

4 eggs ½ cup Thornloe White Cheese Curds
¼ cup brocoli cut in small pieces 1 pinch salt
1 pinch pepper ¼ cup Milk
¼ cup fresh mushrooms, sliced 1 tbsp onion, chopped
½ tbsp butter


In a bowl, whisk eggs until blended. Whisk in, milk, cheese curds, mushrooms, broccoli, onions, salt and pepper. In a saucepan, melt butter and pour bowl contents. Cook on low. Turn omelette over with spatula to cook both sides evenly. Serve. Serving 3-4 portions.

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