Flaeskeaeggekage Danish Bacon Egg Pancake Omelet
Elevate your breakfast or brunch with *Flaeskeaeggekage*, a classic Danish Bacon Egg Pancake Omelet that’s hearty, flavorful, and irresistibly satisfying. This traditional Nordic dish combines crispy bacon pieces with a rich, custardy egg base made with whole milk and a touch of flour for the perfect texture. Cooked stovetop and finished under the broiler, this one-pan wonder develops a golden, lightly puffed top, while staying soft and creamy inside. Garnished with fresh chives, each slice offers a savory burst of flavor that's perfect for any time of the day. Ready in just 30 minutes, this simple yet indulgent recipe is ideal for family gatherings or a cozy weekend treat. Serve it warm and pair with crusty bread or a fresh side salad for a truly Scandinavian dining experience!
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Recipe Information
Ingredients
- 200 grams Bacon
- 8 large Eggs
- 120 milliliters Whole milk
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chives
- 1 tablespoon Butter
Instructions
Slice the bacon into bite-sized pieces.
Heat a medium oven-safe skillet over medium heat. Add the bacon and cook until crispy, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels to drain, leaving the bacon fat in the skillet.
In a large mixing bowl, whisk together the eggs, milk, flour, salt, and black pepper until smooth and well combined.
Preheat your oven's broiler (grill setting) on high.
Add the butter to the skillet with the bacon fat and let it melt over medium heat, swirling to coat the pan evenly.
Pour the egg mixture into the skillet and cook for 3-4 minutes without stirring, just until the edges begin to set.
Sprinkle the cooked bacon evenly over the top of the egg mixture.
Transfer the skillet to the oven and broil for 3-5 minutes, or until the top of the pancake omelet is golden and fully set. Keep a close eye to prevent burning.
Remove the skillet from the oven (using an oven mitt, as the handle will be hot) and let the omelet rest for 2 minutes.
Garnish with chopped chives, slice into wedges, and serve warm.
Nutrition Facts
Calories |
1751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.9 g | 159% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 12.7 g | ||
| Cholesterol | 1734 mg | 578% | |
| Sodium | 6409 mg | 279% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 7.6 g | ||
| Protein | 124.1 g | 248% | |
| Vitamin D | 10.4 mcg | 52% | |
| Calcium | 414 mg | 32% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1787 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
