Eggjakaka með gráðosti og eplum

Omelette with blue cheese and apple

Today I have a recipe for a nice, cozy weekend's breakfast for you, maybe for a brunch.

I found the recipe for it in an Icelandic cookbook from 1982, Omelet with cheese, apple and blue cheese. Sounds a bit unusual, but I think it's actually really tasty!

But I also love blue cheese. Here I used my personal favorite Icelandic cheese: Ljótur.

"Ljótur að utan, ljúfur að innan" - "ugly on the outside, lovely on the inside" is the motto of this blue cheese, which has been produced for several years by the Icelandic dairy MS in Búðardalur in western Iceland. The cheese is not particularly crumbly and it looks impressively ugly from the outside, but tastes wonderful to us!

Ingredients for 1 serving

3 eggs

30 g grated cheese

1/2 apple

50 g blue cheese

1 pinch of pepper

2 Tbsp butter

Preparation

Wash, peel, quarter, core and cut the apple into thin wedges.

Heat a pan on the stove over medium heat and slowly melt 1 tablespoon of butter.

Heat the apple slices in the butter for about 1 minute, then remove them from the pan and set aside.

Melt the second spoonful of butter in the pan over medium heat.

Beat the eggs with a fork, add the grated cheese and season with fresh pepper.

When the butter begins to simmer, add the scrambled egg to the pan and fry over medium heat until golden brown on the bottom.

Cut the blue cheese into small cubes.

When the bottom of the omelet is golden brown, but the top is not yet fully baked, spread the apple slices over half of the omelet...

...sprinkle with the blue cheese...

... and carefully fold the omelet together.

Let it stand briefly in the hot pan so that the blue cheese melts a little, and then serve immediately.

I served the Eggjakaka here with freshly buttered Icelandic rye bread (rúgbrauð) and fresh parsley. The parsley adds a bit of freshness and crunch, and it also looks so beautifully colorful.

I wish you a nice, cozy day!

[Translated from here.]