French, Omelette

Chanterelle omelette with garlic cream cheese

There are lots of goodies in this dish: chantarelles, garlic, cream cheese and apple. A really good combo!

Serves 3-4

500 g chanterelles
6 eggs
3 dl milk
1 tsp herb salt
1 pinch of ground black pepper
1 pinch of ground white pepper
1 pinch of ground nutmeg
200 g cream cheese
1 garlic clove, crushed
25 g butter

Whisk together eggs, milk, salt, pepper and nutmeg. Mix the cream cheese with garlic. Heat a frying pan and add the chanterelles in the dry pan. Let the water simmer away. Then add the butter and fry for a few minutes. Add the egg mixture and fry over low heat until it is solidified but still a bit creamy. Poke with a spatula to the bottom of the omelette sometimes to make raw batter go down and become cooked. Finally, put dollops of garlic cream cheese over the omelette and let it melt slightly. Serve the omelette with an apple and rocket salad!

Omelette, Spanish

Frittata with corn and cheese

This dish includes many goodies! (The recipe is inspired by a recipe from the magazine Mersmak from 2012.)

Serves 5

500 g potatoes, thinly sliced
8 eggs
2 dl milk
1.5 tsp herb salt
0.5 tsp ground black pepper
150 g cream cheese with garlic
2 dl corn
2 tsp oregano

Heat the oven to 200 °C. Put the potatoes in an ovenproof dish. Whisk together eggs, milk, salt and pepper and pour it over the potatoes. Cook in the oven for about 15 minutes. Spread dollops of the cream cheese, corn and oregano over the frittata and cook for another 35-40 minutes. Serve with a salad.

Fusion, Indian, Iranian, Omelette

Herb omelette with lemon basmati rice

This is a wonderfully herbal omelette which goes well together with flavored rice. The dish is a self-composed Iranian-Indian combination where the recipe for the Iranian herb omelette is inspired by a recipe I got from my friend Maryam and the lemon basmati rice is inspired by a recipe from the cook book India by Mridula Baljekar.

Serves 4

Herb omelette

5 eggs
1 leeks, sliced
65 g fresh spinach, chopped
1 cup walnuts, coarsely chopped
30 g parsley, chopped
1 handful bunch of coriander, chopped
0.5 dl dried cranberries
1 tsp paprika
1 tsp herb salt
0.5 tsp ground black pepper
Oil for frying

Beat the eggs and mix in the remaining ingredients. Fry the omelette over medium heat in a frying pan until solid and browned on both sides. Serve it with lemon basmati rice (see recipe below).

Lemon basmati rice

3 dl basmati rice, rinsed
1 tsp brown mustard seeds
0.5 dl cashew nuts
0.5 tsp turmeric
1 tsp herb salt
5 dl water
2 tbsp lemon juice
30 g chives, chopped

Heat the oil in a frying pan and fry mustard seeds and cashews for a few minutes. Add rice, turmeric and herb salt and fry for another minute. Pour in the water and lemon juice and cook according to the cooking time on the rice package. Stir in the chives before serving.