This oven-baked omelette (think Norwegian frittata) is made with Norway’s signature cheese, Jarlsberg. Swiss cheese is a good substitute.
Serves: 6Hands-on: 20 minutesTotal: 40 minutesDifficulty: Medium
- 1 Tbsp. flour
- 2 cups Jarlsberg cheese, shredded and divided
- 8 eggs
- 1⁄4 cup water
- 6 strips of bacon, fried and crumbled
- 1 Tbsp. olive oil
- 1 tsp. butter
- 1⁄2 onion, thinly sliced
- 1 clove garlic, minced
- 1⁄2 tsp. salt
- 1 tsp. caraway seeds
- 1⁄8 tsp. black pepper
- Set oven to 400°F. Adjust oven rack to the top position. In a medium bowl, toss flour with 1 3⁄4 cups of shredded cheese.
- In a large bowl, whisk the eggs and water. Stir in the cheese and bacon.
- In a large oven-proof skillet over medium-low heat, heat the olive oil and butter. Use a pastry brush to thoroughly grease the bottom and sides of pan. Add the sliced onion, garlic, salt, and caraway seeds and sauté for 10 minutes, or until onions begin to brown.
- Pour egg mixture into the skillet and stir. Increase heat to medium and cook without stirring for 3 minutes, or until the bottom of omelette is brown. Sprinkle the remaining cheese and black pepper over the top of the omelette.
- Place the skillet on the top rack of the oven and cook 15 to 20 minutes, or until top browns. Use a potholder to remove the pan from the oven. Cut into 6 wedges and serve.