Salami omelet

Name: Salami omelet
Ingredients: 4-5 strips of pork fatback (50 g); 50 g thinly sliced salami; 1/2 medium onion (75 g); 4 eggs; 1/4 teaspoon salt; 1/8 teaspoon ground pepper; 50 g grated smoked cheese

Appetizers - Salami omelet by Vera M. - Recipia

The salami omelet browns in the fat rendered from the pork fatback, with no oil. The eggs hold the salami slices and onion together, while the smoked cheese goes into the mixture and melts on top as the omelet slowly sets over low heat. I watch the edges of the eggs most closely so they stay soft and don't dry out. Prep: 10 minutes. Cook: 11 minutes. Total time: 21 minutes. Servings: 2. About 480 kcal and 28 g protein per serving.

Ingredients

4-5 strips of pork fatback (50 g)
50 g thinly sliced salami
1/2 medium onion (75 g)
4 eggs
1/4 teaspoon salt
1/8 teaspoon ground pepper
50 g grated smoked cheese

Preparation

1. Cut the 4-5 strips of pork fatback into small pieces. Thinly slice the salami and onion. 2. Put the pork fatback in a pan without oil, add the salami and onion, and cook over medium-low heat for 5 minutes, until the onion softens and the pork fatback starts to brown. 3. Beat the eggs with the salt, pepper, and 30 g grated cheese. Pour the mixture into the pan and cook over low heat for 5 minutes, until the eggs are almost set. 4. Grate the remaining 20 g of cheese over the top and cook for 1 more minute, until it starts to melt.

Notes

For a meat-free version, leave out the pork fatback and salami and brown the onion in 1 tablespoon of oil; keep the eggs and cheese. The omelet contains eggs and dairy, and the salami and cheese can be salty, so taste the salami before adding salt. Thicker-cut pork fat renders more slowly, while pieces with more meat brown before the fat has rendered well. Serve with toast and sliced tomatoes. Store the leftover portion in a sealed container in the fridge for up to 3 days.