Back to Recipe Menu

Danish omelette cake

Method

  • Heat a little oil in a heavy-bottomed pan and fry the bacon until crisp. Then drain well on kitchen paper towels and chop. 
  • Whisk the eggs with the cream and seasonings using a fork. 
  • Melt the butter in a non-stick pan, pour in the egg mixture and cook over a fairly high heat, pulling the sides into the centre as soft curds form. 
  • Then turn the heat right down and allow the bottom to set.  
  • Scatter the bacon and trout on top and the tomatoes around the edge. Cover and briefly cook to heat through. 
  • Sprinkle the snipped chives on top and serve as is or transfer the omelette on to a large plate.
  • nb.  The bacon can be cooked in a non-stick pan without oil, if you prefer.

Ingredients

  • olive oil
  • 6-8 slices streaky bacon
  • 6-8 eggs
  • a splash of cream
  • sea salt & freshly ground pepper
  • a dollop of butter
  • 1 packet smoked trout fillets
  • 1 punnet cherry tomatoes, quartered
  • 1 tbsp snipped chives

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm