A simple and tasty omelet. Can be combined with various stews, such as mushroom stew, shrimp stew, etc. Or can be enjoyed plain as it is.
50 g butter
6 dl milk
6 eggs
6 level teaspoons flour
1 teaspoon salt
Preheat oven to 200 °C (392 °F).
Heat milk, butter and salt (batter).
Separate egg yolks and egg whites.
Stir the egg yolk into the batter.
Add the flour to the batter.
Pour the batter into an ovenproof dish.
Beat the egg whites stiffly.
Gently fold the egg whites into the batter.
Bake for 30-35 minutes (check to make sure the omelette has set).
