Salami and Swiss Omelette

Posted by francis keyser Sunday, August 23, 2009

Taste Level: G
Cost: $20 and under
Serves: 2
Prep Time: 5-10 min.
Cook time: 15 min.
Difficulty: 1

I really love the taste of Swiss and salami together. It has been one of my favorite snacks since I moved to Reno, NV. My father and I never failed to always stop at the Chilcoot Trading Post on our way home from boating and fishing at Frenchman's Lake. We would grab a drink, a slice of salami and some Swiss to munch on our way home. Now when Zo and I go to Frenchman's to hike and swim we always make sure on the way home to grab an old fashion soda, a slice of salami and some Swiss to snack on while driving home. I loved those memories and the pairing of the flavors so much I decided I would make a Sunday Omelet with them in mind. This is a very tasty and filling omelet. I really was not very hungry the rest of the day so it is a good one if you have a long day ahead of you!

Ingredients:
3 eggs
2-3 tbsp whole milk
5 slices salami
2 tbsp smoked Fontina
1 1/2 slices Swiss
1/4 fresh thyme
1 tsp fresh chives
1 tsp fresh basil
crack pepper to taste
unsalted butter

In a small mixing bowl beat three eggs using a whisk. Whisk in milk and seasonings.

In a 10 inch skillet cook salami slices for 5 minutes over medium heat. Remove slices and sit to side until cooled and then cut into bits. Add a pad or two of butter and let melt. Once melted swirl around skillet to mix butter and oils from salami. Add egg mixture to skillet and let cook 4-5 minutes or until it begins to set at edges. Place Swiss, then Fontina then salami bits on to one half of the omelet. Cover and let cook 4-5 minutes. Uncover and fold along center using a wooden spatula (to avoid breaks I use two spatulas at the same time.) Turn off heat cover and let sit 2-3 minutes.

Slide onto a warm plate and serve with toast or with breakfast pizza.

Additional uses for this recipe:
1. half the omelet and put it on two toasted pieces of bread for an on the go breakfast sandwich.
2. chop up omelet and roll in a toasted tortilla for a tasty breakfast burrito.

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