~from Savoring Time in the Kitchen
Makes enough for 7-8 mini omelette balls
3 whole eggs + 2 egg whites
1/4 cup of milk
7 pimento-stuffed Manzanilla olives, sliced thin or chopped
1-1/2 ounces of Swiss cheese, cut into tiny cubes
Salt and pepper to taste
Preheat the aebleskiver pan over medium-high heat. Meanwhile, place the eggs, egg whites and milk into a medium bowl and whisk until fluffy.
Add a small dab of butter to each well of the aebleskiver pan and melt until bubbly.
With a small ladle, fill each well in the aebelskiver pan with beaten egg about 3/4 full. Allow to cook until you start to see bubbles rise to the top of the egg. Add approximately 1/2 teaspoon or so of olives and Swiss cheese to the middle of each well. Season with salt and pepper to taste and cook about one more minute.
With the pointed end of two wooden skewers, gently rotate and turn each omelette over, tucking in any loose edges. At this point, if you have extra room in each well, you could add a teaspoon or more of remaining egg mixture, if desired. Allow to cook another minute or so and remove from pan with skewers.
Voila, cute little omelette balls!