John Myers
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Vagabond-style Omelette Casserole
The perfect vagabond-style omelette casserole recipe with a picture and simple step-by-step instructions.
Dough for 8 omelettes
- 4 piece Eggs
- 2 tbsp Flour
- 3 dl Milk
- 1 dl Cream
- 2 tbsp Chopped parsley
- Salt
For filling 1
- 250 g Mixed minced meat
- 1 Onion
- 1 Carrot
- 1 Leek stalk
- 0,125 Celery bulb
- 1 small Can of mushrooms cut into quarters
- 2 tbsp Tomato paste
- 1 tbsp Gravy powder
- Salt pepper
For filling 2
- 400 g Chicory
- 0,5 Onion
- 3 Garlic cloves
- 200 g Ham cubes
- Salt, pepper, nutmeg, bouillon cubes
- Butter for flakes and grease
- Grated mountain cheese
- Omelets – make batter with the ingredients. Mix half of the batter with the parsley. Bake 4 natural omelettes and 4 parsley omelettes and set aside for filling.
- 2nd filling1: Fry the onion with the meat, add the finely diced vegetables, tomato paste and gravy and deglaze with a little water, approx. 25-30min. Cook.
- Filling 2: Remove the stalk from the chicory cones (they are bitter). Cut into fine strips and fry in the fat with the chopped onion, garlic and ham, deglaze with stock, season and reduce.
- Fill the natural omelettes with the meat and the parsley omelettes with the vegetables, roll up. Layer alternately in buttered, fireproof gratin pan. Sprinkle with mountain cheese and butter flakes. For about 20min. Baked in the oven at 170-180 °. I also serve a lamb’s lettuce with plenty of chopped eggs.
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