How is the omelet batter made?

Melt 90 g butter, stir in 125 g wheat flour, thin with 1/2 l milk and bring to a boil. Take the pot off the heat, and when the mixture has cooled a little, stir in the egg yolks, then the stiffly whipped egg whites, and finally the cooked, cold, cut green beans.

How long and how should the omelet be baked?

The mixture is poured into a buttered dish and baked in a hot oven for 3/4 to 1 hour. Count on around 85 minutes total with preparation.

Must the beans be cooked beforehand?

Yes, the 300 g of green beans should be cooked, cooled and cut before being folded into the batter.

Where does the recipe come from?

From Henriette Schonberg Erken's Stor kokebok from 1914, page 430, in the chapter on salads, omelets and side dishes.

Green Bean Omelet

Name: Green Bean Omelet
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 90 g butter; 125 g wheat flour; 0.5 l milk; salt (to taste); 4 pcs eggs (3-4, separated into yolks and whites); 300 g green beans (snap beans) (cooked, cooled and cut)

Baked omelet of a thick roux (butter, flour, milk), egg yolks, stiffly beaten egg whites and cooked, cut green beans, baked 3/4-1 hour in a buttered dish in a hot oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 430 (falt i det fri)

Be the first to rate

About the dish

Green beans (snap beans) were grown in Norwegian kitchen gardens, and Erken uses them here in a baked omelet - a light side dish in season.

How to make it

1
Make the roux
Melt the butter, stir in the flour and thin with the milk. Bring it to a boil, salt, and take the pot off the heat.
2
Mix in eggs and beans
When the mixture has cooled a little, stir in the egg yolks. Then fold in the stiffly beaten egg whites and the cooked, cold, cut green beans.
3
Bake
Fill the mixture into a buttered dish and bake 3/4-1 hour in a hot oven (about 180 degrees C). Serve immediately.

Changes from the original

"Aspargesbønner" (asparagus beans) is specified as snap beans/green beans. Amounts in modern units, and baking time/temperature is given (about 180 degrees C).

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 430) → 1949 (korrekturlest, s. 480)~33% av teksten endretfjernetlagt til

90 gr. smør 125 gr. hvetemel ½ 3⁄4 l. melk salt ~~3—4~~ 3–4 egg 300 gr. aspargesbønner. Smelt ~~smørret,~~ smøret, rør i melet, ~~spæd~~ spe med melken, gi det et opkok, ta gryten av ~~ilden. Naar~~ varmen. Når det er litt avkjølet, ~~haves eggeblommerne~~ has eggeplommene i, de stivvispede hviter og de kokte, kolde, ~~opskaarne~~ opskårne aspargesbønner. ~~Haves~~ Has i smurt form og steker i varm ovn ~~¾ à 1~~ 3⁄4 time.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How is the omelet batter made?: Melt 90 g butter, stir in 125 g wheat flour, thin with 1/2 l milk and bring to a boil. Take the pot off the heat, and when the mixture has cooled a little, stir in the egg yolks, then the stiffly whipped egg whites, and finally the cooked, cold, cut green beans.
How long and how should the omelet be baked?: The mixture is poured into a buttered dish and baked in a hot oven for 3/4 to 1 hour. Count on around 85 minutes total with preparation.
Must the beans be cooked beforehand?: Yes, the 300 g of green beans should be cooked, cooled and cut before being folded into the batter.
Where does the recipe come from?: From Henriette Schonberg Erken's Stor kokebok from 1914, page 430, in the chapter on salads, omelets and side dishes.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!