4 eggs, beaten and seasoned
1 tbsp extra virgin olive oil (we love Olivado)
3-4 salami slices, cut into strips (we love Hellers)
¼ cup torn kale or spinach leaves
¼ cup grated cheddar (we love Meadow Fresh)
25g feta cheese
1 tbsp basil pesto (we love Delmaine)
We used our Le Creuset non-stick frying pan when cooking this omelette!
Bring a non-stick frying pan to a medium heat.
Melt the butter in the pan, then pour the egg mixture into the hot pan.
Swirl the eggs around the pan, and leave to cook.
Once the egg has nearly set, lay the salami slices onto one half.
Sprinkle over the kale, cheddar and feta, then dollop the pesto around the omelette.
Carefully fold the omelette over, and transfer to a plate.