A delicious lunch recipe found in “Lær Mer om Sopp” (Learn More About Mushrooms) utgitt av BAMA gruppen i 1982
Omelets is the perfect snack no matter what time of day it is. If you got a pack of eggs in your fridge you can make one in a matter of minutes. You can make a plain omelet or fill it with just about anything. It must be among the most versatile dishes in the world – Ted
Take eggs, and draw the yolks and white through a strainer, And take onions, And Shred them small. And take fair butter or grease, and scarcely cover over the pan therewith. And fry the onions together, then let them fry together a little while. And take them up, And serve them forth so, all broken in a dish.
A vegetable omelette recipe found in “Sundt og Godt” (Wholesome and Nice) published by Det Beste in 1988
Omelettes are among the the most versatile dishes there is. You can make one for breakfast, for lunch, as an appetizer, a dessert and even enjoy one as an evening meal. You can fill them with just about anything and use whatever kind of spice or herbs you prefere to suit your taste and eating practices. For instance vegetables and chives like in the one in this post.
A delicious omelette recipe found in “Fransk Bondekost” (French Farmhouse Cooking) published by Hjemmets Kokebokklubb in in 1980
It is not correct to use the term “cuisine” of French farmhouse cooking. It is more a natural part of life. There is no Machiavellian refined elements or superfluous embellishments. Good, simple ingredients in tasty dishes to suit the season, climate and work.
Based on the 1920’s Omelette Arnold Bennett, this decadent dish has been turned into delicious canapés. Enjoy them with a Manhattan cocktail, an American-style drink which were in high fashion after the WWI.
A peasant omelette is usually made with ham and vegetables, but can be made with what ever you might you have at hand. This omelette can be prepared with a bit of everything – originally of course, what was there on a farm, vegetables, meat, herbs and dairy (milk and cheese).
First you fry the filling in a frying pan and then you pour in the eggs beaten with a little milk and salt.