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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Danish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fry bacon in a med-sized non-stick skillet till crisp. Remove bacon to drain on paper towel. Remove any rendered bacon fat in excess of 3 tablespoons When bacon has cooled, crumble into sml pieces & set aside. (NOTE: I’ve not had Danish bacon, but it is sold canned, is lean & well-flavored. The recipe says to reserve all bacon fat in the skillet if using Danish bacon, but I amended that to allow for using most US types of bacon.). | 2. Beat eggs w/milk, flour, salt & chives. Reheat bacon fat & pour egg mixture into it. | 3. When the omelet begins to set, sprinkle the crumbled bacon on the top & lift cooked omelet edges w/a fork so the uncooked portion runs underneath. Cont cooking till the eggs are set & the edges golden brown. Fold the omelet & serve hot, cutting the omelet in half to serve 2 hearty appetites or 3 wedges for less hearty appetites. | 4. For a firmer omelet, turn out onto a plate& return the omelet to the skillet, uncooked side down. Brown lightly & serve. | 5. NOTE: Not a part of the recipe, but I like cream cheese w/this & add a smear of it to half the omelet b4 I fold it over. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	1/2		sliced	58.38	0.1792	1.7668	5.5566
egg	6			429.0	2.16	37.68	28.53
milk	1/2	cup		74.42	5.8316	3.843	3.9894
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
salt	1/2	teaspoon		-	-	-	-
chive	3	tablespoons	chopped	2.7	0.3915	0.2943	0.0657

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.