Danish Omelet

5
Servings
15m
Prep Time
10-15m
Cook Time
25m
Ready In


" I grew up having this omelet nearly every saturday night for dinner. Served with lovely homemade crusty bread and a salad. It is a very heavy omelet, more like a frittata. Use ham steak slices instead of bacon and lightly spray the pan with oil."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (307.1 g)
  • Calories 361.7
  • Total Fat - 21.7 g
  • Saturated Fat - 7.3 g
  • Cholesterol - 260.4 mg
  • Sodium - 243.8 mg
  • Total Carbohydrate - 30.4 g
  • Dietary Fiber - 2.3 g
  • Sugars - 21.1 g
  • Protein - 13 g
  • Calcium - 149.9 mg
  • Iron - 1.9 mg
  • Vitamin C - 32.3 mg
  • Thiamin - 0.2 mg

Step 1

Fry the bacon until crisp, remove from pan , pour off the drippings except for 2 tablespoons

Step 2

Beat the eggs, flour, milk, salt and pepper together until you have a smooth batter.

Step 3

Pour into heated pan, medium heat

Step 4

Arrange the bacon and tomatoes on top of the omelette, cover and cook for 3 minutes

Step 5

Remove lid, lift the edges and let the egg mixture flow underneath, cover and continue cooking

Step 6

Cook for a total of 10 to 15 minutes, lifting the edges a couple more times, cover between lifting the edges.

Step 7

Cook until the omelet is set but still a bit moist on top, sprinkle with chives, cut into wedges and serve

Tips & Variations


No special items needed.

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