Q: Can I use frozen cod for this recipe?
A: Yes, you can use frozen cod. Just ensure it’s fully thawed and pat dry before marinating.
Q: Is it necessary to blanch the vegetables before adding them to the omelette?
A: Blanching the vegetables, especially for softer textures, is recommended. It’s particularly useful if preparing this dish for children or those who prefer softer vegetables.
![](https://www.microwave.recipes/wp-content/uploads/2024/01/how-to-make-a-delicious-norwegian-arctic-cod-and-vegetable-baked-omelette-15-500x500.jpg)
Norwegian Arctic Cod and Vegetable Baked Omelette
Notes
- Norwegian Arctic Cod: 1 piece
- Eggs: 2
- Cherry Tomatoes: 2
- Broccoli: 10g
- Small Pumpkin: 1/2
- Ginger Strips: a few
- Oil: 1/2 teaspoon
- Salt: a pinch
- Rinse the Norwegian Arctic cod and pat dry with kitchen paper.
- Cut the cod into small pieces, season with salt and ginger strips, and marinate for 10 minutes.
- Peel and dice the small pumpkin.
- Add a pinch of salt to boiling water.
- Blanch the pumpkin and broccoli for two minutes, then remove. This is important for a softer texture, especially for children.
- Drain the vegetables.
- Beat the eggs with a pinch of salt.
- Heat oil in a pan and sauté the ginger strips.
- Add the cod and fry over low heat until slightly golden on both sides.
- Remove the cod and in the same pan, add oil, blanched pumpkin, broccoli, and halved cherry tomatoes.
- Add the fried cod pieces back to the pan.
- Pour the beaten egg over the ingredients and turn to low heat.
- Cover the pan with a plate and slowly bake over low heat.
- Cook until the egg mixture is set, then transfer to a plate.
- High in protein from cod and eggs.
- Rich in vitamins and minerals from the vegetables.
- Low in carbohydrates and calories, suitable for a healthy diet.