Danish Omelet Recipes

AEGGKAGE--EGG CAKE (DANISH BAKED OMELET)

Steps:

• Preheat oven to 375°F.
• Cut 4 slices of bacon in half.
• Cut remaining bacon into 2" pieces.
• Place all bacon in a 10" oven-proof skillet and cook until crisp.
• Drain on paper towels, shaping the 8 large pieces into curls.
• Tilt frying pan to coat with fat.
• Drain excess fat.
• Line pan with small pieces of bacon.
• Beat eggs with flour, 3 teaspoons chives, salt and pepper.
• Beat in milk.
• Pour over bacon in pan.
• Place in oven and bake 35-40 minutes, or until golden and set.
• Top with bacon curls and remaining chives.
• Serve in wedges, garnished with tomato wedges.

FLAESKEAEGGEKAGE (DANISH BACON & EGG PANCAKE/OMELET)

Steps:

• Fry bacon in a med-sized non-stick skillet till crisp. Remove bacon to drain on paper towel. Remove any rendered bacon fat in excess of 3 tablespoons When bacon has cooled, crumble into sml pieces & set aside. (NOTE: I've not had Danish bacon, but it is sold canned, is lean & well-flavored. The recipe says to reserve all bacon fat in the skillet if using Danish bacon, but I amended that to allow for using most US types of bacon.).
• Beat eggs w/milk, flour, salt & chives. Reheat bacon fat & pour egg mixture into it.
• When the omelet begins to set, sprinkle the crumbled bacon on the top & lift cooked omelet edges w/a fork so the uncooked portion runs underneath. Cont cooking till the eggs are set & the edges golden brown. Fold the omelet & serve hot, cutting the omelet in half to serve 2 hearty appetites or 3 wedges for less hearty appetites.
• For a firmer omelet, turn out onto a plate& return the omelet to the skillet, uncooked side down. Brown lightly & serve.
• NOTE: Not a part of the recipe, but I like cream cheese w/this & add a smear of it to half the omelet b4 I fold it over.

SPANISH POTATO OMELET

Steps:

• In a large frying pan or skillet, heat olive oil over medium-high heat. Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp.
• Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown.
• Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.
• Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set. Garnish omelet with tomato and green onion and serve warm.

DANISH OMELET

Steps:

• Preheat the oven to 350 degrees F.
• In a large ovenproof skillet, cook the bacon until crisp. Remove the bacon to paper towels to drain. Pour off all but 1 tablespoon of the bacon grease. Add the onion, potato, and tomato to the remaining grease and saute until the potato is tender. Combine the eggs with the milk. Loosen the vegetables from the bottom of the frying pan with a spatula. Then pour the egg mixture over the vegetables. Add the bacon, salt (if desired) and pepper to taste, and chives. Place the pan in the oven and bake for 20 to 30 minutes or until set. It will take longer if there are additional vegetables or if you use skim milk. Slice into wedges and serve hot.