Danish Omelet

Danish Omelet

  • Prep Time: 15 mins
  • Total Time: 33 mins
  • Servings: 4-6

    • About This Recipe

    “This was a regular Sat night dinner served with good crusty bread. It has a heavier texture than a French omelet, more like a frittata. Good for lunch or Brunch I often useslivered ham steakon top instead of the bacon or the streaky pork – just a bit less fat”

    Ingredients

  • 12ouncesstreaky pork, thinly sliced or 12ouncesbacon, thickly sliced
  • 6eggs
  • 3tablespoonsflour
  • 3/4 cupmilk
  • salt and pepper
  • chopped chives
  • 4mediumtomatoes, quartered

    • Directions

  • Fry the Pork (bacon) until golden brown (crisp).
  • Remove from fry pan.
  • Pour off half the drippings.
  • Mix flour with the milk until smooth.
  • Add eggs, Salt& Pepper, Beat well.
  • Pour egg mixture into the fry pan.
  • Arrange the pork (bacon) and tomatoes on top of the egg mixture.
  • Cook for about 10 min, lifting the edges to allow egg mixture to run underneath.
  • Cook until the omelette is set but still moist on top.
  • Sprinkle with chives& serve.

    • Reviews

  • “I thought this was truly delicious!I halved the recipe and left out the tomatoes and it still turned out beautifully.It looks as lovely as it tastes. One note: I do recommend using a very good nonstick pan and to keep the flame rather low so as not to overbrown the bottom.”

  • “I lovely quick breakfast I would happily serve to company. Very creamy and flavourful. I scaled down the recipe for 2 servings and it turned out perfect. I will be making this again. Thanks for sharing your recipe!”

  • “Nice & creamy with out the cream a bonus for me. Very easy to make. Next time I will add some chopped parsley to the topping. Thanks for this ‘keeper’:)”

  • “Halved the recipe and it turned out perfect.This will be a favourite of mine from now on.”

  • “Ok so it was only 8:30 am on a Saturday morning when I made this..but I wanted to make us a nice weekend breakfast and I had 2 roma tomatoes and some bacon leftover (after making Slavinken last night) so this was perfect..I used my cast iron skillet..had no problems with it sticking..I dont know if it was the milk and flour mixture to the eggs but they were lovely soft and creamy..Gavin doesnt say much to how his meals ‘look’ but when I gave him this dish he remarked how lovely it looked..wiped his plate clean and said ‘that was delicious’ and I couldnt have agreed more..lovely recipe Bergy, thanks for sharing.”

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