Salami, kale and feta omelette
If there is one egg dish to master, it’s the perfect omelette! This omelette is filled with peppery salami, fresh kale and cheese to make for one delicious morning start.
Equipment
- We used our Le Creuset non-stick frying pan when cooking this omelette!
Ingredients
- 4 eggs beaten and seasoned
- 1 tbsp Olivado extra virgin olive oil
- 3-4 salami slices cut into strips
- ¼ cup torn kale or spinach leaves
- ¼ cup grated cheddar
- 25 g feta cheese
- 1 tbsp basil pesto
Instructions
- 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.
- Serve immediately and enjoy!
Tried this recipe?Let us know how it was!
