Aebleskiver Pan Omelettes

Swiss cheese and pimento-stuffed olives are my all-time favorite omelette filling. When my husband and I were first married, cooking demonstrations were a rare treat on television and were mainly on morning news and variety shows. It was then that I saw an omelette demonstration with Swiss cheese and pimento-stuffed olives and I've been hooked ever since. There's something about the saltiness of the olives and Swiss cheese that are perfect combination with eggs.

This morning, I decided to try making mini omelettes balls in my aebleskiver/ebelskiver pan. An aebleskiver pan is traditionally used for making Danish pancake balls filled with with apple (aeble) slices (skiver) such as the ones I made here.

There was a little trial and error that went with this decision (don't fill the wells to the top or you'll have batter all over the pan when you add your filling).

The first mess was worth it to discover is that mini omelette balls made in an aebleskiver pan are not only tasty but so darned cute! There were 3 for me and 4 for DH.

Other than an aebleskiver pan, another piece of equipment you will need is two wooden skewers to flip the omelettes balls over once they are cooked on the bottom. Knitting needles also work ;)

BTW, the beautiful Wms Sonoma rooster napkins are from my good friend, Kathleen from Cuisine Kathleen on my Blog list!

This is how I made them:

Aebleskiver Pan Omelettes
Printable Recipe

Makes enough for 7-8 mini omelette balls

3 whole eggs + 2 egg whites
1/4 cup of milk
7 pimento-stuffed Manzanilla olives, sliced thin or chopped
1-1/2 ounces of Swiss cheese, cut into tiny cubes
Salt and pepper to taste

Preheat the aebleskiver pan over medium-high heat. Meanwhile, place the eggs, egg whites and milk into a medium bowl and whisk until fluffy.

Add a small dab of butter to each well of the aebleskiver pan and melt until bubbly.

With a small ladle, fill each well in the aebleskiver pan with beaten egg about 3/4 full. Allow to cook until you start to see bubbles rise to the top of the egg. Add approximately 1/2 teaspoon or so of olives and Swiss cheese to the middle of each well. Season with salt and pepper to taste and cook about one more minute.

With the pointed end of two wooden skewers, gently rotate and turn each omelette over, tucking in any loose edges. At this point, if you have extra room in each well, you could add a teaspoon or more of remaining egg mixture, if desired. Allow to cook another minute or so and remove from pan with skewers.

Voila, cute little omelette balls!

I'm sharing this mosaic and recipe with Mary and the other wonderful bloggers at Little Red House for Mosaic Monday. Thanks once again, Mary, for being such a gracious hostess!

PS - Happy Birthday Barb ;)