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Green Bean Omelet

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)

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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. 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. 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. 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).

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 430) → Modernised~79% of the text changedremovedadded
90 gr. smør g smør. 125 gr. hvetemel ½ l. melk g hvetemel. 0,5 l melk. salt 3—4 (etter smak). 4 stk egg (3–4 stk, delt i plommer og hviter). 300 gr. aspargesbønner. g aspargesbønner (brekkbønner) (kokte, avkjølte og oppskårne). Smelt smørret, smøret, rør i melet, spæd inn melet og spe med melken, gi melken. Gi det et opkok, oppkok, salt, og ta gryten av ilden. Naar det platen.. Når massen er litt avkjølet, haves eggeblommerne i, avkjølt, rør inn eggeplommene. Vend deretter inn de stivvispede hviter stivpiskede eggehvitene og de kokte, kolde, opskaarne aspargesbønner. Haves kalde, oppskårne aspargesbønnene.. Fyll blandingen i en smurt form og steker stek ¾–1 time i varm ovn ¾ à 1 time. (ca. 180 °C). Server straks.

Note on Modernised

Aspargesbønner er presisert som brekkbønner/grønne bønner. Mengder i moderne enheter, og steketid/temperatur er angitt (ca. 180 °C).

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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.

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