Week 20: Danish Omelette

The Recipe
(Serves 2)
8 eggs
1dl milk
1 tbsp corn flour or potato flour
1 tsp salt
Pepper, chili according to taste
150-175g sliced bacon
1-2 spring onions, sliced
1 bell pepper, chopped
a handful of tomatoes, sliced
1 large boiled or baked potato, cut in pieces
shredded cheese
butter (I used garlic butter)

Heat the oven to 175C. Put an ovenproof pan with a bit of butter in it into the oven while it heats up. Remove once the butter has melted, and use a brush or some dish towels to distribute the butter to the entire pan.

In a bowl, mix eggs and milk thoroughly. Add corn flour, salt, pepper and spices and mix until the flour has dissolved completely. Pour into the ovenproof dish, and add chopped bell pepper and potato pieces. Stir a bit to get it all mixed up.

Put into the warm oven and cook for 25 minutes. Put tomatoes, sliced spring onion and shredded cheese on top and cook for another 5 minutes.

Meanwhile, cook the bacon until crisp - this can also be done in the oven - just put it on a plate and put it in with the omelette :).

Serve the omelette with bacon and bread. Chili sauce and ketchup can be used as condiments.

The Verdict
Mum served a basic version of this when I was a child, and I never really cared for it much. However, it's a quick and easy dinner and a good way to use a lot of eggs that would otherwise go bad, so I've been messing around with the recipe a bit, seeing if I could come up with something I liked more.

This, my most recent attempt, turned out not half bad! And I really liked that it was cooked in the oven, rather than on a pan - a lot easier to keep it from getting burnt! It'll never be a favourite dish of mine, but this version of it actually wasn't half bad :) Of course, you can add any other veggies you care for instead of the bell peppers and potato.