Omelette with Italian salami, buffalo mozzarella and lemon thyme

Ingredients for 2 servings:

• 2 eggs (size M)
• 1 shot of milk
• 1 pinch(s) of coarse sea salt (e.g. Fleur de Sel)
• 1 pinch of ground pepper
• 3 sprigs lemon thyme
• 2 slice(s) salami, coarse, Italian or Serrano ham
• 1 tomato(s), dried in oil
• ½ small onion(s)
• 2 cherry tomatoes
• ¼ ball of mozzarella (buffalo mozzarella)
• some butter
• some oil from the dried tomatoes

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finely chop half the onion, chop the sun-dried tomato, and chop the salami. Halve the cherry tomatoes. Tear the mozzarella into small flakes. Pick the leaves from the lemon thyme sprigs. Whisk the eggs with the milk, salt, pepper, and lemon thyme leaves. Heat a little oil from the sun-dried tomatoes along with about the same amount of butter in a (non-stick) pan over high heat. Fry the onion, salami, and sun-dried tomato pieces until the onion and salami are lightly browned. Spread everything evenly in the pan. Temporarily turn off the heat. Carefully pour the egg and milk mixture into the pan so the fried ingredients don’t wash away. Creatively scatter the halved cherry tomatoes and mozzarella flakes into the still-soft mixture (tomato halves are best placed cut-side down). As soon as the egg mixture begins to solidify from the bottom, set the stove to medium heat and let the omelet set slowly.