German Omelette With Bacon

(2 servings)

  • 4 slices of bacon - cooked crisp and crumbled
  • 1 or 2 teaspoons finely chopped chives
  • 2 Tablespoons flour
  • 3 large eggs
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • a generous dash of grated nutmeg
  • black pepper - to taste
  • 2 Tablespoons butter - for frying
This recipe makes 2 thin omelettes.

Put the flour in a medium mixing bowl. Stir in the eggs, one at a time. Add the milk and whisk until smooth. Season with salt and pepper and a little nutmeg. Add the crumbled bacon and chopped chives and mix well.

Over medium heat, melt 1 Tablespoon of butter in a non-stick frying pan. Pour in 1/2 of the egg mixture. When slightly browned on the bottom, flip the omelette and brown the other side. (You may want to slide the omelet onto a plate and invert it back into the pan if it feels like a spatula will tear the omelette.) Slide the cooked omelet onto a plate and make a second omelette with the remaining egg mixture.

Roll each omelette into a cigar shape. If hot to the touch, use a paper towel to help with rolling. If desired, slice the omelettes into sections.

Serve warm.

German Omelette With Bacon

Test Kitchen Notes: This recipe makes about 1 and 1/4 cup of egg mixture, so use a little over 1/2 cup per each omelet. For best results, use a 9-inch omelette pan. After the egg mixture is added to the pan, lift the edges with a spatula to allow uncooked egg to flow beneath the omelette.

The German Omelette is a cross between an omelette and a crepe. Thanks to a bit of flour and a bit more liquid than usual, this omelette can be easily rolled once cooked. A serving may consist of two rolled omelettes side-by-side or a platter of small appetizer-sized wedges cut to reveal the spiral pattern of the rolled omelettes. For a finishing touch, try topping the omelettes with a little browned butter or gravy.

The Omelette Book by Narcissa G. ChamberlainThis recipe is a slightly modified version of the German Omelette With Bacon recipe found in The Omelette Book by Narcissa G. Chamberlain. First printed in 1955, The Omelette Book was considered one of the best books on omelettes up to that date. Juilia Child made reference to the book during her own television show dedicated to omelettes. The Omelette Book seems a bit dated now. It's a strange study of how America found chicken livers and brains to be the height of fine dining in the 1950's (Seriously... "Omelette With Fried Brains" is on page 73). However, it's also a great study of how varied and limitless omelettes can be, especially in the caring hands of the omelette obsessed Chamberlain. Check it out if you can find it.

This classic omelette can also be enjoyed at room temperature - European style. Try it instead of a sandwich for an on-to-go lunch or at your next picnic.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Recipe number 3007. Submitted 3/31/2011.