A fluffy dessert omelet for Norsk moms
Celebrate mothers with something special on February 14, Norwegian Mother’s Day
Norwegian American Weekly
I still remember my first Mother’s Day as a new mom. My husband was traveling on business, and I was sick in bed—food poisoning, let it be known—totally ill-equipped to take care of the little boy who had made me a mother mere months before. I shudder to think what that weekend would have looked like had my own mom not been available to take care of us.
That first Mother’s Day pretty much shattered any consumer-driven ideas of what the day should look like for me. I don’t think I’ll ever need breakfast in bed, sparkly jewelry, or bouquets of flowers on Mother’s Day to experience the beauty of it, what it represents. Just give me sweet moments with the ones I hold dear, and that is enough. However, the day is a fantastic excuse to shower all the mothers we know with love, in whatever way that looks. Lucky for us, Norway has its own Mother’s Day this month, meaning we can celebrate twice this year.
This week that looks like a rich yet delicate fluffy sweet omelet dressed up with a dusting of powdered sugar and generous dollops of berry jam. I found the original recipe in Norwegian National Recipes, an oversized coffee table book of a cookbook that celebrates the food of Norway and the many regions from which it comes. (See the January 22, 2016, issue for a review.) The recipe—called Great-grandmother’s cream omelet (oldemors fløteomelett)—is filed under the desserts from Hedmark and Oppland in eastern Norway. The recipes are mostly from large manor farms that hosted many grand parties, the book states—which makes this a perfect dessert for a special occasion. The recipe itself is fairly simple: just eggs, cream, sour cream, flour, and sugar. I have lightened it up slightly by swapping out the sour cream for plain yogurt and have tweaked the flavorings a bit. The omelet comes together easily, making it perfect for a Mother’s Day brunch. The berry jam is an integral part of this recipe; use the best quality.
No matter how you choose to mark the day, be sure to reach out to the mothers in your life and let them know how special they are and how much joy they bring to the world.
Norwegian Fluffy Sweet Omelet
Adapted from Norwegian National Recipes
6 large eggs
3 tbsps. sugar
1 cup plain whole milk yogurt
1 cup whipping cream
1 tsp. vanilla extract
3/4 cups flour
1 tsp. kosher salt
Powdered sugar, for dusting
Raspberry or strawberry jam, for serving
Preheat oven to 400 degrees Fahrenheit and lightly grease a baking dish.
Separate the eggs. Beat the whites until they’re fluffy, firm, and glistening. In a separate bowl, stir the yolks and sugar until well combined.
In a large mixing bowl, whisk together the yogurt and whipping cream, stir in the yolks and sugar, then the vanilla extract. Stir in the flour and salt, then gently fold in the egg whites.
Pour into the baking dish and smooth the top with a spatula. Bake until the top is golden and the omelet no longer jiggles when shaken, about 30 minutes depending on the size and depth of your baking dish. (Check it early and often; if the top browns too quickly, simply slide a sheet of foil paper over the top.)
Dust with powdered sugar and serve with your best raspberry or strawberry jam.
Daytona Strong is a Seattle-based food writer and recipe developer. She writes about her family’s Scandinavian heritage through the lens of food at www.outside-oslo.com. Find her on Facebook www.facebook.com/OutsideOslo; Twitter @daytonastrong; Pinterest @daytonastrong; and Instagram @daytonastrong.
This article originally appeared in the Feb. 12, 2016, issue of the Norwegian American Weekly. To subscribe, visit SUBSCRIBE or call us at (206) 784-4617.