6 eggs
1/2 cup milk (120 ml)
1/3 cup chopped green pepper (45 g)
1/4 cup chopped parsley
1/2 cup tomato, seeds removed, diced (90 g)
1 tablespoon salt
1/4 cup olive oil or vegetable oil
100g salami, cut into thin slices
6 eggs
1/2 cup milk (120 ml)
1/3 cup chopped green pepper (45 g)
1/4 cup chopped parsley
1/2 cup tomato, seeds removed, diced (90 g)
1 tablespoon salt
1/4 cup olive oil or vegetable oil
100g salami, cut into thin slices
In a bowl, mix well the egg, milk, green pepper, parsley, tomato, and salt
Heat half of the olive oil or vegetable oil in a 25cm diameter frying pan over high heat
Add the mixture and cover with salami
Fry without stirring until the bottom starts to set (about 2 minutes)
Reduce the heat and use a spatula or wooden spoon to scrape the bottom of the frying pan, opening up the fritter slightly so that any remaining liquid can drain out
Fry until the bottom is firm and golden brown (about 5 minutes)
Flip the fritter over onto a flat plate and heat the remaining olive oil or vegetable oil in the frying pan
Slide the fritter back into the frying pan and fry on the other side until golden brown (about 5 minutes)
Remove from heat, transfer to a large plate, and serve immediately
318 calories per serving
