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This has been a tradition on weekend mornings at my house for years! This makes enough to feed two hungry men or even three people, the ingredients can be decreased and adjusted to suit taste, I really don't even measure when I make this omelette so the ingredients below are only estimated. I usually purchase the unsliced whole salami chubs for this it is easier to cut into pieces, and also try to purchase the all beef, the taste is much better. If you are planning to make this omelette on a regular basis as I do (and you will, it is so good!) a short cut, is to purchase a whole salami, cut into small pieces and then freeze, it will be handy in your freezer when you want it. If you have any leftovers (which you probably won't lol!) the cold omelette mixture makes a fabulous sandwich. Regular white onions just don't work for this omelette use only green!
- 6 -7 eggs, well beaten
- 1 pinch baking powder (this will make the eggs fluffy!)
- 1⁄4 cup half-and-half cream (can use full-fat milk also) or 1⁄4 cup unwhipped whipping cream (can use full-fat milk also)
- salt and pepper
- butter (for frying)
- 1 1⁄2 cups salami (chopped into about 1/2-inch squares)
- 3 green onions, chopped
- 1⁄2 cup shredded cheddar cheese or 1⁄2 cup mozzarella cheese
- Whisk the eggs with baking powder, half and half together well with the salt and pepper; set aside.
- In a medium frypan melt about 2 tablespoons butter (can use more or less butter) and brown the salami pieces.
- Add in the green onions to the salami, and fry until soft (about 2 minutes).
- Pour in the egg/cream mixture.
- Then sprinkle with grated cheese.
- Adjust with more salt and pepper if desired.
- Cover frypan and cook until eggs are soft and fluffy, turning egg mixture occasionally with a spatula.
- *NOTE* don't overcook the eggs, you want them soft and fluffy.