6 eggs
1/2 cup whole milk (120 ml)
1/3 cup chopped green pepper (45 g)
1/4 cup chopped parsley
1/2 cup diced tomato seeds removed (90 g)
1 tablespoon salt
1/4 cup olive oil or vegetable oil
100g salami cut into thin slices
6 eggs
1/2 cup whole milk (120 ml)
1/3 cup chopped green pepper (45 g)
1/4 cup chopped parsley
1/2 cup diced tomato seeds removed (90 g)
1 tablespoon salt
1/4 cup olive oil or vegetable oil
100g salami cut into thin slices
In a bowl, whisk together the eggs, milk, pepper, parsley, tomato, and salt
A non-stick skillet with 25 cm diameter, heat half of the oil over high heat
Add the mixture and cover with salami
Fry without stirring until the bottom starts to set (about 2 minutes)
Reduce heat and scrape the sides of the skillet with a spatula or wooden spoon, allowing any remaining liquid to flow to the bottom
Fry until the bottom is golden brown and firm (about 5 minutes)
Invert the omelette onto a plate and pour in the remaining oil from the skillet
Slide the omelette back into the skillet and fry the other side until golden brown (about 5 minutes)
Remove from heat, transfer to a large plate, and serve immediately
Calorie count: 318 per serving
