Salami and Peppers Omelet

Yield: 1 omelet

Preparation Time: 10 min; Cook: 15 min

Ingredients

1/2 tablespoon plus 1 teaspoon unsalted butter, divided

1/4 red bell pepper, chopped

1/4 small onion, chopped

2 ounces Italian dry salami, grated

3 large eggs

1 tablespoon milk

salt and freshly ground pepper, to taste

1/4 cup parmesan cheese, grated

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Directions:

Heat the butter in a medium skillet over medium-high heat. Add the onion and bell pepper, cook until tender, 5 to 6 minutes. Add the dry salami and heat through. Transfer to a small bowl and set aside. Melt the butter in a nonstick skillet over medium heat. In a small mixing bowl, crack the eggs and beat with the milk. Transfer beaten egg mixture to hot skillet. Sprinkle a pinch of salt and pepper onto eggs. Gently push cooked portions of egg from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan and gently moving cooked portions as needed. When top surface of eggs is thickened and no visible liquid egg remains, place sausage, onion, and pepper filling on one side of the omelet. Place grated cheese on top of filling and fold omelet in half with turner. Transfer omelet to a plate, garnish with parsley, and serve immediately.

Photo and food styling by Webstop

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