Danish Aegkage (Danish Omelet)
From Yankee Magazine Church Suppers and Potluck Dinners Cookbook
Meat Recipes | Eggs Recipes
Yield: 3 to 4 servings
Very good and very filling. If you wish, add more vegetables, such as zucchini or broccoli, to the frying pan when you are cooking the potatoes. Garnish with lettuce and tomato slices and serve with mimosas for a delightful brunch.
- 1/2 pound bacon, cut in 1-1/2-inch pieces
- 1 small onion, finely chopped
- 1 medium-size potato, shredded
- 1 small tomato, chopped
- 6 eggs, lightly beaten
- 1/2 cup milk
- salt (optional) and pepper to taste
- 1 tablespoon chopped chives
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.
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