Description
A hearty and flavorful Cheesy Salami Chicken Hashbrown Omelette combining crispy hashbrowns, tender chicken, savory salami, and melted cheese in a fluffy egg base, perfect for a satisfying breakfast or brunch.
Ingredients
Scale
Omelette Base
- 4 large eggs
- 1/4 cup milk
- Salt and pepper to taste
Fillings
- 1 cup frozen hashbrowns
- 1 tablespoon olive oil or butter
- 1/2 cup cooked chicken, diced
- 4 slices salami, cooked and crumbled
- 1 cup shredded cheese
Garnish (Optional)
- Chopped green onions or parsley
Instructions
- Cook hashbrowns: Heat olive oil or butter in a skillet over medium heat. Add frozen hashbrowns and cook until they are golden brown and crispy, stirring occasionally to avoid burning.
- Prepare egg mixture: In a bowl, whisk together the eggs, milk, salt, and pepper until smooth and well combined.
- Cook omelette: Pour the egg mixture into the skillet with the hashbrowns evenly distributed. Let the eggs cook undisturbed until the edges begin to set but the center is still slightly runny.
- Add fillings: On one half of the omelette, layer the cooked hashbrowns, diced chicken, crumbled salami, and shredded cheese evenly.
- Fold omelette: Carefully fold the other side of the omelette over the fillings to form a semicircle. Continue cooking for another 2-3 minutes, or until the cheese melts and the eggs are fully cooked through.
- Serve: Slide the omelette onto a plate and garnish with chopped green onions or parsley if desired. Serve hot and enjoy!
Notes
- Ensure the hashbrowns are cooked crispy to add texture contrast to the omelette.
- You can substitute salami with other cured meats like pepperoni or ham if preferred.
- Use a non-stick skillet for easier handling and folding of the omelette.
- For a lower-fat version, use cooking spray instead of oil or butter and reduced-fat cheese.
- Feel free to add additional vegetables like bell peppers or mushrooms to the filling for extra flavor and nutrition.
