Omelette with mushroom stew

Omelette with mushroom stew

On my Easter table I made a warm omelette baked in the oven. Here is the recipe. Omelette baked in the oven is a typical Swedish dish on the "Smörgåsbord" for Christmas, Easter, Midsummer. Usually I make it with shrimpstew. However since I had the Shrimp Cheese Cake I made a mushroom stew this time.

Ingredients

Omelette

4 eggs

1 tsp curry

1 tbs wheat flour

1 dl cream

1 tbs butter

Stew

4 tbs butter

0,5 dl wheat flour

4 dl milk

1 dl cream

1 dl Yoghurt naturel

1 tsp salt

4 tbs chopped parsley

200 g fresh mushrooms (or 1 can mushroom/pour off the liquid).

Directions:

Omelette: 

Heat the oven to 175 Celsius degrees. Place the pan you are going to use for the omelette in the oven and preheat it. While heating the pan whip the eggs, salt, curry, flour, milk and cream in a bowl.

Take out the preheated pan and brush the pan with the butter. Pour the omelette mixture into the pan and bake in the oven for about 45 minutes, or until it is firm and golden. Cool off.

Stew: 

Melt butter in a pot on the stove and stir in the flour. Add a little milk while whisking to a smooth sauce. Add the cream and the salt and let it come to a boil for about five minutes while stirring.

Cool off a little and add the yoghurt and the chopped parsley and the mushrooms.

Season with salt, white pepper.

Serving:

Pour the stew on top of the omelette. You can serve it warm or cold. Personally I prefer it warm so I heat it a bit in the oven after adding the stew before serving.

The stew can have other fillings if you prefer. You can for instance use shrimps, crayfish, spinach or asparagus instead. Just make sure you have drained off the water before adding to the stew.