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Omelette with tomatoes and salami

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Ingredients for 3 servings:

  • 6 eggs
  • 10 cherry tomatoes
  • some chives, fresh
  • some oregano, fresh
  • some basil, fresh
  • 50g salami
  • 50 g Parmesan
  • 50 ml milk
  • salt and pepper
  • butter
  • 2 tsp flour

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Whisk the eggs with the milk, flour, and about half of the grated Parmesan cheese, and season with salt and pepper. Finely chop some chives and add them to the egg mixture. Heat a non-stick pan over low heat and add a little butter, just enough to coat the bottom of the pan. In the meantime, halve the tomatoes and dice the salami. Then pour the egg mixture into the pan, top with the salami and tomatoes (skin-side down!), sprinkle with a few chopped herbs, and cover and let the eggs set slowly. Sprinkle with torn basil and Parmesan cheese before serving. This recipe can be varied as desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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