The Danish baked omelette is an old-fashioned lunch dish served with rye bread and a cold beer.
I my family we had baked omelette for dinner, well my mom made it in a skillet on the stove. Turning the omelette was quite a hassle. Sliding the omelette onto a large lid, and flipping it is not for me. I found that putting the omelette in the oven works like a charm.
The omelette is so easy to make, and is great for a weeknight where time is limited. Sometimes it's just nice to make a quick and simple dinner and it doesn't hurt that it's rather cheap. This night I wanted to clear out some of all the eggs in the refrigerator, so I just bought a pack of bacon and some chives, and done.
Here's my moms recipe for omelette:
- 6 eggs
- 1½ tablespoons milk (½ tablespoon pr. 2 eggs)
- 6 teaspoons all-purpose flour
- salt & pepper
- extra virgin olive oil
Preheat the oven to 400℉ (200℃).
Separate the egg white and the yolks. Mix the yolks with milk, flour, salt and pepper.
Whisk the whites until stiff using a hand mixer or a stand mixer. Fold the whites in the yolks.
Heat a skillet with oil over medium heat, pour in the batter. Put the skillet in the oven. Bake omelette for 15-20 minutes. Do not open the oven, the souffléing will stop.
Fry up the bacon, and wash the chives.
Serve the omelette with a piece of rye bread.
The Danish version:
- 6 æg
- 1½ spsk mælk (½ spsk pr. 2 æg)
- 6 tsp hvedemel
- salt & peber
Æggeblommerne piskes sammen med mel, mælk salt og peber.
Hviderne piskes stive og vendes i æggemassen. Kom massen på en opvarmet stegepande med lidt olie på. Kom stegepanden i ovnen, og bag æggekage i 15-20 minutter ved 200℃.
Steg baconen og vask purløg.
Server æggekagen med et stykke godt rugbrød og en kold øl.