A quick and easy Scandinavian style omelet with potatoes, bacon and chives. A perfect meal for any time of day!
3 tablespoons half and half
2 tablespoons chopped fresh chives, additional chives for serving if desired
Coarse salt and freshly ground pepper
4 slices of thick cut bacon (or 6 regular slices of bacon), chopped into ½ inch pieces
1 ½ cups cooked new potatoes, cut into half-inch pieces
Whisk eggs, half and half, chives, ½ teaspoon salt and a few grinds of freshly ground pepper in a large bowl. Set aside.
Fry bacon over medium heat in a 10 inch nonstick skillet until crisp. Using a slotted spoon, remove bacon from the skillet and drain on paper towels.
Pour off all but 1 tablespoon of bacon fat from the pan. Add potatoes and cook until golden brown, about 3-5 minutes. Add reserved bacon and stir to combine.
Pour egg mixture into the skillet. Using a rubber spatula and being sure to continuously scrape the bottom of the pan, stir eggs constantly until large curds begin to form, about 2-3 minutes. Shake the skillet and use the spatula to arrange eggs in an even layer in the pan, patting down the top (eggs will still appear quite wet at this point). Allow the eggs to cook without stirring for 30 seconds to set the bottom of the cake.
Transfer the skillet to the oven and broil until surface is just beginning to brown, about 2 minutes. Carefully remove the skillet from the oven and let the egg cake rest for 5 minutes. Using a clean rubber spatula, loosen the cake from the sides of the pan and gently slide onto a serving plate. Sprinkle with additional fresh chives if desired. Serve.
Keywords: Danish Egg Cake, potatoes, bacon, eggs, omelet, baked omelet, Æggekage, brunch