Oven Omelette with Shrimp or Mushroom Stew

This Oven Omelette is always part of my Buffétable for Holidays. It is great as a side dish for both meat and fish. Here in Sweden I use it on the Smörgåsbord for Christmas, Easter, Midsummer. I will make it even if I am alone. It works perfect to heat up in the microwave oven if you get leftovers as well. What kind of stew is preferred is of course up to personal taste. Sometimes I will make half and half with shrimp and mushrooms. Personally I am most fond of the Shrimp Omelette.

Ingredients Omelette

  • 5 eggs
  • 1,5 tbsp wheat flour
  • 1 teaspoon salt
  • 6 dl milk
  • Pepper

Ingredients Shrimp or mushroom stew

  • Prawns or Mushrooms
  • 2 tablespoons margarine
  • 1,5 tbsp wheat flour
  • milk
  • 2 tablespoons fresh dill, finely chopped
  • salt & pepper

Directions Omelette:
Boil the milk. Let it cool.
Whisk together eggs and wheat flour. Add milk, salt and pepper.
Pour the mixture into a greased, oven-proof mold, bake in the oven at 200 Celsius degrees until the batter solidifies and the surface turns color, about 20 minutes.

Directions Stew:
Melt the margarine in a saucepan. Stir in the flour. Add milk, a little at a time until it has the right consistency. Let the stew cook for 5 minutes.

Stir in shrimp and dill, or mushrooms, whatever you prefer. Season with salt and pepper.

Pour the stew on top of the omelette and serve as a sole dish or on a buffé or instead of potatoes or rice with meat, chicken, meatballs, or with a green sallad and bread.

I mostly use it on a buffé table for Christmas, Easter, Midsummer or any festive occation here in Sweden.

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