Danish Omelet
" 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 is 5 servings
Ingredients
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 by Step Method
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
No special items needed.
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