Oven Omelette with Shrimp or Mushroom Stew

Oven Omelette with Shrimp or Mushroom Stew

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 Celcius 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 prefare. 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.