Norsk Recipe

Whisk eggs

In a medium bowl, crack the eggs and add the milk, 1/2 teaspoon of the salt, and the black pepper. Whisk vigorously until yolks and whites are fully combined and slightly frothy (about 20–30 seconds).

Heat pan

Place a nonstick or well-seasoned 8–10 inch skillet over medium-low heat. Add the butter and let it melt, swirling to coat the pan. The butter should foam but not brown.

Cook eggs

Pour the whisked eggs into the skillet. Let them sit undisturbed for 10–15 seconds until the edges begin to set. Using a silicone spatula, gently pull the cooked edges toward the center while tilting the pan to let uncooked egg flow to the edges. Continue until the top is mostly set but still slightly glossy and soft (about 1–2 minutes total).

Prepare filling

While the eggs are setting, pat the bay shrimp dry with paper towel. If shrimps are large, chop into bite-size pieces. Combine the shrimp with the capers, lemon zest, and chopped dill in a small bowl. Taste and add the remaining 1/2 teaspoon salt only if needed (capers are salty).

Add filling

When the omelette surface is mostly set but still slightly soft, evenly scatter the shrimp and caper mixture across one half of the omelette. Top with the Havarti slices so they cover the filling and will melt from the residual heat.

Fold and finish

Using the spatula, carefully fold the other half of the omelette over the filling. Let the folded omelette sit in the pan for 30–45 seconds more to ensure the cheese melts through. If needed, lower the heat to very low and cover the pan for 15–20 seconds to encourage melting without overcooking the eggs.

Plate

Slide the omelette onto a warmed plate. Garnish with microgreens or chopped chives and a light squeeze of lemon from the wedge. Adjust seasoning with extra pepper if desired.

Serve immediately while hot. Pair with toasted bread or a light salad if desired.