Don't you just love the name of this dish? One of the small native lizards here in Australia is the Eastern Water skink, which is what this dish brings to mind. Just because of the name, not the flavour or look of it, you understand. Though then again, I've never tried a skink omelette ... I have eaten wallaby sausage though, and a kangaroo burger.
This recipe is also from the book Tried Tested and True by Liz Harfull. Apparently, it's a very traditional, Swedish baked omelette. This recipe was brought back to Australia by Mary Lindqvist, who was briefly married to the Swedish Vice Consul in Egypt in 1934. Sadly, he died 18 months after the wedding.
So Mary came home with a few recipes, including this one. Mary tells us that the Swedes "must have special stomachs, honed by centuries of training," as she faced gargantuan meals in Sweden. Happily, this dish is light and full of delicious protein; great for lunch or a light supper.
|just add salad and relish
100g./3.5 oz ham, bacon or hot-smoked salmon or trout, diced - see Notes
a big handful of herbs, chopped - I used parsley and chives
some dried chilli flakes if you like - I did!
4 large eggs
500mL/17 oz milk
sea salt and ground black pepper, to taste
On goes the oven to 180C/355F
Butter your 25cm./9 inch pie dish liberally
Cast the protein of your choice over the base of the pie dish
Then scatter over the herbs and chilli flakes
Grab a medium bowl, whisk the eggs and milk together and add the salt and pepper
Pour the egg mixture gently over the fish (or meat), and bake for 25 minutes or till set
Serve with a lovely green salad, and a spicy tomato or capsicum relish
I doubled the recipe as the one in the book is for 1 person
Liz suggests using a 23cm. pie tin and baking for 30 minutes; I only have 25cm. tins so it took a little less time to bake
Use mushrooms or another vegetable to make this vegetarian, or maybe just some grated vintage cheddar
Mary apparently suggested using smoked salmon or anchovies for this dish! Anchovies ... mmm, maybe
|scatter herbs and chilli over the fish
|pour over the eggy mixture
|and bake at 180C for about 25 minutes
Mysteriously, this photo has a different pie tin?! I can't remember why; I guess I made two of them ...