Salami and vegetable omelette

Omelettes are a great quick and easy meal for the kids or for everyone! And the options for ingredients are pretty endless- you really can use up whatever you have left in! Olives, mushrooms, courgettes, peppers, sweet corn, beans, Tuna, ham, the list goes on and on!!

Ingredients-

Spring onions

Mushrooms

Red pepper

Baby spinach

Salami

Eggs

Milk

Cheese (cheddar or similar)

Salt & pepper

Cut up the salami, onions, pepper and mushrooms (this was enough to make 3 omelettes for us)

In a jug break one egg (or 2 for adult ones) and add a splash of milk. Stir together with a fork.

In a small frying pan heat a tablespoon of oil on a medium-high heat. 

Pour in the egg mixture and pick the pan up off the heat almost immediately

Tilt the pan to spread the mixture evenly over the base of the pan. You’ll have more time to do this with a 2 egg mixture vs a 1 egg mixture. Work quickly so the egg doesn’t all stick to one side!

Before the egg completely sets turn the heat down a little and throw in your veg and meat a layer at a time.

Until it’s all in.

Grate plenty of cheese on top

Use a spatula to ease all the edges of the omelette away from the pan before gently pushing it underneath and flipping it in half. Push down on top to help it stick together and leave to cook for another couple of minutes so the cheese melts.


Enjoy!

You can keep them warm under a low heated grill while you make the next one if you like.

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