Salami Western Omelet
Serves 1 - 2
- 2 tablespoons unsalted margarine or oil
- 1/4 cup chopped onions
- 1/4 chopped green pepper
- 1/3 cup chopped all-beef salami
- 4 well-beaten
- 2 tablespoons cold water
Instructions:In a medium skillet, melt the butter or oil. Stir in the onions and green peppers and cook to soften (3-4 minutes). Add the salami and cook another 2 minutes to brown slightly. Whisk the eggs with the cold water and add to pan. Cook over medium heat, pulling cooked sections of the omelette into center, allowing raw egg to run out to sides until mixture is evenly cooked. Serve immediately.
Comments:Deli's don't generally use bacon and so adding diced salami to eggs became a tradition and a deli's version of a western omelette. This is most often served with buttered rye toast.