Salami, Tomato and Herb Stuffed Omelette
A perfectly stuffed egg omelette with salami, tomato and herbs de provence.
Ingredients
- 3-4 eggs
- 1 tablespoon water
- Salt and pepper
- Butter
- Salami
- Fresh tomato slices
- Ground or grated parmesan cheese
- Herbs de Provence
- Garnish- fresh basil
Instructions
- Crack the eggs into a bowl and remove any potential shells. Season with salt and pepper. Add the tablespoon of water. Beat the eggs are quickly blend them in food processor, blender or with immersion blender. This isn’t necessary but this is what I like to do to get fully smooth creamy eggs with no chunks or strings of egg whites.
- Add butter to a mildly heated pan on the stove top. The trick to making a perfect omelette is cooking the egg low and slow. Its a practice of patience and not rushing the cooking process. Use a non-stick pan or add butter to the skillet. If you want to use both a non-stick pan and butter for the flavor - go for it! Pour the scrambled egg into the pan and allow bottom to start to cook. Using a spatula, push the wet, semi-cooked eggs towards the center and allow the liquid egg to fill in the void you made in the pan. Do this around in a circular pattern so less and less liquid egg remains sitting on top. You can also lightly drag wet egg from the top to the outer edges to cook on the hot pan. Keep temperature on low while doing this process. When there is only a thin layer of uncooked egg left on top, place the omelette fillings: salami, slices of tomato, herbs de Provence and ground or grated parmesan cheese.
- Close the omelette by folding it in half and allow to cook on both sides until the egg has cooked through. You can also place it in the oven at 350 degrees F for 3-5 minutes if the skillet is oven proof. Don't forget that the handle is super hot after removing it!
- Garnish with fresh basil.