Bloody Sicilian Omelette

Posted by francis keyser Sunday, August 29, 2010
Taste Level: G
Cost: $20 and under
Serves: 2
Prep Time: 5-10 min.
Cook Time: 5-10 min.
Difficulty: 1

I am calling this the Bloody Sicilian not because it has anything to do with Sicily or Sicilians but due to the fact I liked how it sounded and there are tomatoes in the center and Sriracha hot sauce on top. If Sriracha is to hot for you, feel free to substitute ketchup and enjoy!

Ingredients:
3 large eggs
2-3 tbsp half and half
1 green onion (chopped)
1/8 tsp essence
red pepper (to taste)
1/4 of and orange bell pepper (chopped)
1/4 cup dry salami (diced)
1 clove garlic (minced)
5 cherry tomatoes (cut in half and with cheese)
1/4 cup pepper jack (shredded)
1/4 cup maple smoked cheddar (shredded)
Sriracha (to taste)

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

In a buttered 10 inch skillet saute salami, orange bell pepper and garlic over medium-high heat for 5-7 minutes.

Spread the mixture evenly between both sides of the pan with a little space down the center. Evenly pour in the egg mixture, cover and let cook for 5 minutes or until the mixture begins to set at the edges. Now add your cheeses by placing them along one side of the omelet and spread around your tomato halves. Let cook 4-5 minutes covered. Fold omelet half without cheese over half with cheese using a spatula and let cook 2-3 minutes. Slide omelet onto a warm plate, drizzle with Sriracha and serve with toast, fruit or breakfast rolls.

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