Sharing my today's special filling breakfast using chicken salami and mushroom. The salami slices are arranged like a base and then layered with mushroom filling and finally with beaten eggs. This omelette has an Italian flavor because of the addition of fresh herbs, olives and jalapenos. This is also an excellent option for brunch meal along with a glass of fresh juice. Apart from the given veggies, bell peppers, peas, brocolli can also be included to make it more healthy and delicious.
15 Salami slices ( I have used peppery salami slices )
1 Big Onion, Finely chopped
5 Baby corns, Finely chopped
2 Tbsp Jalapenos, Finely chopped
5 Olives, Finely chopped
10 - 15 Mushrooms, Sliced
15 Cherry Tomatoes, sliced
1 Tbsp Rosemary, Fresh herb
2 Tbsp parsley, Finely chopped
1 1/2 Tbsp Oil
Salt to taste
1 Tsp Freshly ground pepper corns or pepper powder
1 Tsp Milk
Little Salt for eggs
Heat oil in a pan and add finely chopped onion.
Saute till it turns translucent and add baby corn followed by mushroom, jalapenos, olives, cherry tomatoes and salt.
Cook it for 5 minutes and remove from the flame. Keep aside.
Break the eggs in a large bowl and add milk followed by little salt and fresh rosemary.
Beat well using egg beater and keep aside.
Brush a pan ( preferably use non stick pan ) using little oil and add the salami slices.
Cook it for a minute and flip the other side by arranging like a base without leaving any space. ( Like arranging potatoes in spanish omelette ).
Now evenly layer the mushroom masala on top of the salami.
Pour the beaten egg evenly on top of the mushroom and sprinkle pepper on it.
Completely simmer the flame and cook it till the base of salami gets cooked and set properly.
Now keep a flat plate on top of non stick pan and gently turn upside down to transfer the omelette to the plate.
To cook the other side of omelette, gently transfer the omelette from plate to the pan.
Cook it for 2 - 3 minutes and switch off the flame.
Serving Option :
Serve with Tomato sauce and Juice.