Celery and salami omelette

Recipe from: 8/20/1992 12:00:00 AM
Ingredients 10
Servings 2
Time

Ingredients

  • TOPPING
  • 25
    g
    Cheddar cheese, finely grated
  • 1
    stalk celery, chopped
  • 50
    g
    salami, cut into strips
  • OMELETTE
  • 3
    eggs
  • 75
    ml
    milk or water
  • pinch nutmeg
  • salt and freshly ground black pepper
  • 25
    ml
    butter
 

Method

 
Assemble the ingredients for the topping together before making the omelette and keep them at hand. Place the eggs and milk in a mixing bowl. Beat with a wire whisk until well blended. Season with nutmeg, salt and finely ground black pepper to taste. Heat the butter in a pan. Pour the egg mixture into the pan. Insert an egg lift between the egg mixture and sides of the pan to allow the uncooked egg mixture to run out and cook. Sprinkle the omelette with topping ingredients when the egg mixture has nearly set. Cover the pan with a lid, reduce the heat, and heat until the egg mixture has set and easily comes loose from the from the base of the pan. The egg mixture will begin to shrink away from the sides of the pan at this stage. Remove from the heat, cut into wedges and serve immediately. Serves 2-3.
 

Read more on: pork  |  shallow-fry
 

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