Salami and Mixed Vegetable Omelette

I know what you're probably thinking. Salami and mixed vegetables? In an omelette? That can't possibly be any good. The B.A. Gourmet has finally lost his mind. I won't be reading any more of his inane ramblings and warning my friends and family against him from now on!

Come on, now. That's a little harsh isn't it? Remember the good times: Mexican Pizza, Shepherd's Pie, Nutella Pancakes. Don't you think you should give me the benefit of the doubt just this once?

It's a good omelette, I promise. In fact, it's one of the tastier omelette's I've made in recent memory. Give it a shot, Sam-I-Am.

Ingredients:

3 Eggs

2-3 Slices of Salami

1/2 Cup of Frozen Mixed Vegetables

Shredded Cheese

1/2 Onion

Olive Oil

Steps/Analysis:

First thing's first: dice your onion and start sauteing in a little olive oil over Medium heat. While that's going, give your salami the same treatment. Your aim is to soften the onions a bit and brown the salami just a little.

Next, turn your attention to your frozen veggies. A mix of green beans, carrots, corn, and peas works well, but use whatever floats your boat. Whatever you choose, pour it into a bowl with a little water and microwave for about a minute to take the chill off of them.

Drain the water carefully and add the veggies to your pan to finish heating through.

At this point, you should crack your eggs and scramble them. Add a little milk if you like and some salt and pepper.

When the contents of your pan are sauteed to your liking, reduce the heat of the stove top to Medium-Low and slowly pour the eggs over the whole lot.

I heard that sharp intake of breath from all you avid breakfasters out there. No butter in the pan? Won't that stick like cement?

Fear not! There's should still be a little olive oil in the pan, plus whatever juices have escaped from the salami in the meantime. I guarantee the omelette will slide out without any problems.

Try to fuss with the eggs as little as possible. As you notice the edges firming up, you should lift them with a spatula and tilt the pan to give the raw egg in the center some contact with the metal.

When the egg is almost completely cooked, give it a little jiggle to loosen it from the pan and sprinkle some cheese over the half furthest from the handle. Position the pan over your waiting plate and ease the omelette out, gently folding it in half as you do so.

Serving/Notes:

This omelette is salty, savory, and substantial. The salami starts off your day with a hit of protein and the veggies make for a hearty, stomach filling experience.

A little salt and pepper is good and, as you can see from my pictures, my bottle of hot sauce is always at hand.