Many people describe Skyr as Icelandic “yogurt,” but it’s actually a cheese. Traditional Skyr is really high in protein, but most of the small cups you buy in grocery stores and gas stations are packed with sugar. I’m not Icelandic. I moved here over a year ago and I’m fascinated by Skyr.
I’ve experimented with it–sometimes succeeding and sometimes failing miserably. I’ve written down all my successes. Give them a try and let me know what you think.
This is not a traditional Icelandic food, but it’s delicious and looks great. Remember to get plain Skyr–not vanilla! All the recipes for the next few weeks will involve plain Skyr. I use salt, pepper and garlic to give the Skyr an almost goat cheese flavour. You can also try this with various herbs smashed in with the Skyr. I would try this basic one first. It’s clean, delicious and packed with protein.
- 2 Cloves of Garlic
- A tub of Skyr
- Chives (or green onions)
- Peel, smash and dice your garlic.
- Mix in a few scoops of Skyr with the garlic and add salt and pepper. Whisk vigorously.
- Heat a non-stick pan to very low. Add a teaspoon of butter, which should just melt slowly. Turn the heat up until the butter just starts to bubble. Whisk two or three eggs until smooth and add to the pan.
- Mix the eggs around until they start to clump up. Let the eggs sit at low temperature and cook slowly. You don’t want the eggs to brown.
- Place about two teaspoons of the Skyr mixture in the middle of the omelette. When it’s done, gently roll the omelette with your spatula.
- Place on the omelette on the plate and lightly butter the outside again. Sprinkle on the chives and crack black pepper.
Make sure to share this recipe on Facebook or Twitter. Feel free to send me photos of your omelettes or Skyr recipes you might have.
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