Danske Omelet (Danish Omelette) is a traditional Danish recipe for a classic omelette of milk, eggs and flour that's stuffed with bacon and tomato and garnished with chives. The full recipe is presented here and I hope you enjoy this classic Danish version of: Danish Omelette (Danske Omelet).
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Ingredients:
6 eggs
200ml milk
20g plain flour
salt and freshly-ground black pepper, to taste
8 rashers of bacon
1 tomato, thinly sliced
6 tbsp chives, snipped
butter
Method:
Fry the bacon in a non-stick pan until crispy then remove with a slotted spoon and set aside.
Whisk together the flour and milk until smooth then beat in the eggs and season to taste with salt and black pepper.
Add a small knob of butter to the pan with the bacon fat. When the mixture is foaming, pour in the egg mixture. Whisk the mixture lightly with a fork until it begins to set then lift the edges of the omelette to allow the raw egg mixture to flow underneath and cook.
When the omelette is just over half done, add the tomato slices and sit the fried bacon on top. Sprinkle over the chives and cook until done.
To serve, place a slice of rye bread on each of four plates. Take the omelette pan to the table and cut into four wedges. Use a spatula to transfer the omelette onto the rye bread and eat. Typically this is served as a summer meal, accompanied by a side salad.
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