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Norwegian Blueberry Omelet Recipe

Indulge in this delightful Norwegian Blueberry Omelet recipe! A fluffy, light omelet baked to perfection and topped with a luscious homemade blueberry sauce. This recipe, inspired by a cherished Norwegian cookbook, is perfect for brunch, dessert, or a unique anytime treat. Impress your family and friends with this elegant yet surprisingly easy-to-make dish.

Prep Time 15 mins
Cook Time 35 mins
Calories 515.1 kcal
Protein 18g
Rating 5.0 (1 Reviews)
Norwegian Blueberry Omelet 24

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Norwegian Blueberry Omelet

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How to Make Norwegian Blueberry Omelet

  1. Preheat oven to 350°F (175°C).
  2. In a clean, grease-free bowl, beat egg whites with an electric mixer until stiff peaks form.
  3. Gently set aside the stiff egg whites.
  4. In a separate large bowl, beat egg yolks until pale and thick.
  5. Beat in heavy cream and salt until well combined.
  6. Gently fold in the beaten egg whites in three additions, being careful not to deflate the mixture.
  7. Melt butter in a 9-inch heavy-bottomed oven-safe skillet over medium heat.
  8. Pour egg mixture into the hot skillet.
  9. Reduce heat to low, and cook for about 10 minutes, or until the bottom is lightly golden brown and the edges are set.
  10. Transfer the skillet to the preheated oven and bake for another 10 minutes, or until a knife inserted into the center comes out clean.
  11. Carefully loosen the omelet from the sides of the skillet.
  12. Cut the omelet in half across the center.
  13. Fold the omelet in half and carefully slide it onto a serving platter.
  14. In a small bowl, combine granulated sugar and lemon zest.
  15. Sprinkle the sugar mixture over the top of the omelet.
  16. Place the omelet under the broiler for a few seconds, or until the sugar melts and caramelizes slightly (watch closely to prevent burning).
  17. While the omelet bakes, prepare the blueberry sauce: In a small saucepan, combine blueberries, water, lemon juice, salt, and cinnamon.
  18. In a separate small bowl, whisk together the cornstarch and 1 tablespoon of sugar until smooth.
  19. Gradually whisk the cornstarch mixture into the blueberry mixture.
  20. Cook over medium heat, stirring constantly, until the sauce thickens and becomes smooth (about 2-3 minutes).
  21. Pour the warm blueberry sauce over the omelet.
  22. Serve immediately and enjoy! Pass any remaining blueberry sauce on the side.

Nutrition Information (Approximate per serving)

Sodium

18 g

Sugar

276g

Fat

54g

Carbs

25g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Breakfast & Brunch Lunch Sweets & Sides Desserts European Vegetarian Gluten Free Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Omelets And Frittatas Breakfast Eggs Dairy Fruit American Scandinavian Oven European Holiday Event Kid Friendly Summer Vegetarian Eggs Stove Top Norwegian Dietary Seasonal Midwestern Inexpensive Free Of Something Berries Blueberries Brunch Equipment Presentation Served Hot