Now I can smell the autumn in the air – even if the sun is generous and the sky is blue. So the dinner salads on the balcony are over for this year.
The trees are dropping their leafs now and they turn into their most intense colors … the burnt oranges and dark greens. Nights has become so much colder.
I’m very much an autumn girl and love to dress in autumn colors .. and of all songs about autumn this is my favorite.
I was in a mood to try out something new … got the recipe from this weeks load of supermarket’s leaflets.
I don’t really know what I will call the dish .. so it makes some sense. Let’s call it for what it’s!!!!
It’s a Swedish version on a frittata. Using the Swedish national sausage … Falukorv. The recipe had used a German sausage but decided to use what I had in the fridge. You can use bacon or any sausage you fancy.
Very easy to make – and I’m not an omelet chef … I’m a disaster when it comes to omelets. My chefs have been so much better … so I have handed it over to them. 
The recipe is also made as individual omelets, but who has more than one suitable pan. I cooked for only myself …. lonely dinner. I suggest you make it in the biggest frying pan you have and do family service – the pan in middle of the table. Preferably cast iron pan.
Swedish Sausage Omelet, serves 4.
300 gr (11oz) sausage (Falukorv, sliced)
2 spring onions
100gr (3,5oz) frozen peas
200gr (7oz) fresh baby spinach
8 plum cherry tomatoes, halved
8 eggs
1 garlic clove, finely sliced
200gr (7oz) grated cheese
15ml (1tbsp) tomato paste
butter for frying
salt & pepper for seasoning
(plus I always use some freshly grated nutmeg when I cook with fresh spinach)
chopped parsley (used frozen) and chili flakes as garnish.
1. Fry the spring onion and sausages (add the sliced garlic to the end so they don’t burn) in butter until they have got a nice color.
2. Add spinach and peas, stir and season to taste
3. Whisk the eggs in a separate bowl. Mix in tomato paste grated nutmeg and pour into the frying pan. Half the tomatoes and distribute them evenly in the omelet.
4. Finish off with the chopped parsley and cheese. Let cook for a couple minute on medium heat under cover until the eggs has solidified.
Sprinkle some chili flakes over before serving and serve with a fresh green salad.
A very easy and very cheap lunch or dinner … for me eating alone, it became a big portion … even if I divided the recipe by 4. Strangely enough, I pulled this omelet off … and it just glided off the pan!!!!
Hurrah!!!! It is never too late ….
“Sausage is a great deal like life.
You get out of it about what you put into it.”
Jimmy Dean
Your pictures are entrancing.
The temp in San Francisco is reaching 100 degrees. Every day. I want to move to where you are.
My God …. when I was in SF years ago .. in August I was freezing. 100 – that is too hot for comfort. I’m glad I’m where I’m. I feel for you. I’m not good with too hot weather.
Yum! But Omelettes in a cast iron pan are only good if the pan is well-seasoned….mine’s getting too old, and the omelettes stick
A cast iron pan can never be too old. Always grease with oil after cleaning it and you need to burn if it sticks. https://youtu.be/46nRKacPWPs – good luck!
Just watched the video….solid shortening, whatever’s that? She says oil goes sticky…..
Solid shortening is room temperature vegetable oil or fat. I always used oil for iron pans so long as I have been a chef .. so soon it’s washed and dried .. some oil on and it has worked for me in over 40 years. And cast iron pan never allowed to stand dry.
Ok, thanks!
They use something like Crisco in USA when the bake .. that is what she means. You can also use coconut oil, excellent for baking and cast iron pans. *smile
Ah, I have coconut oil!
That will work fine!!!
Sounds great to this conscripted vegan!
Just take the meat away … and maybe add green beans … you have a vegetarian dish. Not full vegan because of the cheese and the cheese is a must.
That looks and sounds delicious! 🙂
Thank you so much !!!!