Fiery omelette with pumpkin cheese, dried salami and green peppers

Ingredients for 1 servings:

• 2 eggs, size M
• 50 g cherry tomatoes
• 9 g Pepper, green
• 6 g butter
• 1 shot of water, optional
• 2 slice(s) cheese, pumpkin seed cheese
• 30 g salami, air-dried, Italian
• 1 pinch(s) of pepper
• 1 slice(s) multigrain bread

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Whisk the eggs in a bowl (optionally add a splash of water). Halve the cherry tomatoes. Halve the bell peppers, remove the seeds, and cut into rings. Melt the butter in a non-stick frying pan and heat the pan over high heat. When the pan is hot, pour the whisked egg mixture into the center of the pan. Then, keep the pan moving in a circular motion for about 1.5 minutes over full heat. Then reduce the heat to medium and cook until the desired consistency is reached. Add a little pepper. Top half of the omelet with the cheese slices and scatter the salami over them. Top with the bell pepper pieces and then fold. Serve the finished omelet on a plate with the slice of bread and the halved cherry tomatoes.