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.

Week 5: Cheese Pancakes

The Recipe
2 eggs
5 dl (~2cups) shredded cheese
1 tbsp psyllium husk
1 tsp oregano

Mix everything together in a bowl. It won't look like pancake batter at all - basically like wet cheese ;).

Heat some butter in a pan, and bake the pancakes until golden brown on both sides.

Makes about 5 small'ish pancakes.

The Verdict
I'd never heard of psyllium husk before and was intrigued. Besides - cheese pancakes? What's not to like?!
The batter looked totally weird, and I didn't think they'd ever turn into pancakes, but the end result looked decent enough, and it tasted good too. But very, VERY rich! I'd thought I could eat them "as is", but their richness really needs to be "cut" with something. I had some avocado which worked nicely, but I think salmon or sausages of some kind would do the trick too.

Week 49: Avocado and Egg

The Recipe
1 avocado
2 eggs
parmesan cheese
salt, pepper
Spices according to taste.

Preheat the oven to 200C.

Halve the avocado and take out the pit. Put the two halves in an oven-proof dish. Crack an egg into the pit hole of each half. Garnish with cheese and spices according to taste.

Bake in the oven for 10-15 minutes, depending on how done you want the egg to be.

Serve immediately.

The Verdict
There's a first for everything. I usually love avocado, but I did not care for this at all. I ate the egg, but left the avocado behind. What a waste of a good avocado. Won't be making this again.

Week 32: Omelet Muffins

From Mark's Daily Apple

The Recipe
6 eggs
1/4 – 1/2 cup bacon - cooked crisp, crumbled and drained (optional)
1/2 cup diced vegetables (I used squash)
1/4 tsp salt
1/8 tsp ground pepper
2 tbsp milk
2 tbsp water
1/8 cup water

Preheat oven to 175C. Use greased muffin tins or silicone baking cups. This recipe makes 6-7 muffins depending on the size.

In a bowl, beat the eggs. Add bacon, vegetables, salt, ground pepper, and any other ingredients and stir to combine.
Bake for 18-20 minutes or until done.

Can be eaten straight away or cooled and saved for another day.

The Verdict
I made these for breakfast. Had three one day and saved 3 for the next. I hadn't expected them to, but they actually kept me quite sufficiently full until lunch! That was a pleasant surprise :)
I liked them well enough, but by the 6th one I wished for a tad more variation. I think next time I'll try several different types of vegetables instead of just one - and possibly make a couple of smaller batches so I can make several different ones at once.

Week 29: Omelet with Tomatoes and Cheese

The Recipe
3 eggs
~1/2dl water (I eyeballed it)
1 large tomato
1 thin slice chili Gouda
Tabasco
Salt, Pepper
Butter

Crack the three eggs into a small bowl. Whip them to a frenzy - you really want to get some air into the batter. When you feel like you've whipped them sufficiently, add the water (or milk... I didn't have any though, so water it was) and whip them all over again. Add a couple of dashes of tabasco and salt and pepper to taste.

In a pan, melt butter over medium-high heat. Pour the batter into the pan and resist the urge to scramble them - scrambled eggs are delicious as well, but right now you're wanting an omelet :) Just let them cook on their own for 2-3 minutes.

Meanwhile, chop the tomatoes and cheese up into small pieces. Add them to the top of the omelet once the 2-3 minutes are up, and let it cook for another 2 minutes. Fold the omelet in half, covering up the toppings. After another 2 minutes it'll be done.

Serve with chili sauce if desired.

The Verdict
I definitely didn't use enough cheese! I'll probably take twice that next time. But that aside I loved it! It was my first attempt at making an omelet, and it turned out perfectly! :)

Week 1: Cheese-Sausage Pie

A reeeally easy recipe for the first one of the year...

The Recipe
4 eggs
1 2/3 dl cream
2 tbsp shredded parmasan
6 slices of salami or similar sausage (I used chorizo)
1 tbsp fresh basil.

Chop up the salami and basil into smaller pieces.

Mix together the eggs and cream and add the parmesan, salami and basil. Pour the mix into an ovenproof dish and bake it at 180C for 25 minutes.

The Verdict
"Pie" is most definitely a misnomer here - this was absolutely an omelet! And as thus great for breakfast, but decidedly misplaced for the tapas plate it was meant for. I might make it again if I was serving brunch though.

Week 0: Spanish Brunch

Week 1 doesn't actually start until tomorrow (January 4th), but I figured I might as well get off to a head start and try out some brunch recipes as they would be very hard to fit in once work starts again. Both of these are taken from "Spanish Cuisine".

Flaming Eggs
The name sounds fascinating, doesn't it? At least I thought so. Basically, you cook up a tomato sauce using canned tomatoes, paste, bell pepper, onion and chilli, pour the sauce into an oven proof dish, make small indentions in the sauce for the eggs, cover each egg with 2 slices of chorizo (or some other salami) and cook it in the oven for 20 minutes. Serve with toast. Quick and easy dish.

Unfortunately also boring. The yolk of the egg was supposed to still be soft, which wasn't the case at all, so obviously 20 minutes was far too much. It's probably yummier if the yolk is still runny.

Also the recipe only calculated with one egg per person which is definitely far too little if nothing else is served. I had to fill up with more toast. I may try it again with certain modifications.

Scrambled Eggs with Squash
No surprises here - it is exactly what the name suggests. Only the name left out the onion, bacon, tomatoes, bell pepper and chilli also added to the scrambled eggs (2 eggs per person). Serve with toast.

Tasted exactly as scrambled eggs with squash, bell pepper, chilli etc. I'd hoped the tastes would 'mesh' somewhat, but that wasn't the case at all. Tasted decent enough, and I was plenty full from the portion allotted me, but not something I need a recipe to make again.


Ah well, at least neither were total disasters, and I got off to a good start with two recipes in one week.