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Chicken Salami Omelette Recipe for a High Protein Breakfast
A good omelette is one of the quickest and most satisfying breakfasts you can make. Adding sliced chicken salami takes it several steps further. The salami brings bold, savoury flavour, a slight spiced kick and a satisfying bite that transforms a simple egg dish into something genuinely substantial. It is a high-protein breakfast that comes together in under 10 minutes and requires very little effort.
This recipe uses Chicken N Cheese Spicy Salami which is made from tender chicken blended with creamy cheese and bold spices. The combination of egg, cheese salami and a few simple additions like spring onions, chilli and bell pepper makes for a filling, flavourful breakfast that works just as well for lunch or a quick dinner. The key to a great omelette is keeping the heat at medium, not rushing the eggs and folding at the right moment.
Chicken Salami Omelette Recipe
Serves: 1
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
Ingredients
- 4 to 5 slices Chicken N Cheese Spicy Salami, sliced into strips or quarters
- 3 large eggs
- 1 tbsp butter or oil
- 2 tbsp milk or water
- 2 tbsp grated cheddar or mozzarella cheese
- 2 spring onions, finely sliced
- 1/4 small red bell pepper, finely diced
- 1 green chilli, finely chopped (optional)
- A pinch of black pepper
- Salt to taste
- Fresh coriander or parsley for garnish
Steps
- Crack the eggs into a bowl. Add the milk or water, a pinch of black pepper and a small pinch of salt. Whisk well until the yolks and whites are fully combined and the mixture is slightly frothy. Set aside.
- Heat a non-stick frying pan over medium heat. Add the salami strips and cook for 1 to 2 minutes, turning once, until they are lightly golden and warmed through. Remove from the pan and set aside. Do not wipe the pan.
- Add the butter to the same pan over medium heat. Once it melts and begins to foam, add the spring onions, bell pepper and green chilli if using. Sauté for 1 minute until slightly softened.
- Pour the whisked eggs into the pan. Let them sit undisturbed for 30 seconds until the edges begin to set. Using a spatula, gently pull the cooked edges towards the centre and tilt the pan so the uncooked egg flows to the edges. Repeat once or twice until the top of the omelette is just barely set and still slightly glossy.
- Scatter the cooked salami strips across one half of the omelette. Sprinkle the grated cheese over the top.
- Fold the empty half of the omelette over the filling. Press gently with the spatula and cook for 30 seconds more until the cheese melts inside.
Tips for Best Results
Use a non-stick pan and keep the heat at medium throughout. High heat toughens the eggs and causes the outside to brown before the inside has set. Medium heat gives you a soft, evenly cooked omelette with no rubbery texture.
Do not over-whisk the eggs. A light whisk until the yolks and whites are combined is enough. Over-whisking incorporates too much air and produces a spongy rather than silky omelette.
Cook the salami separately before adding it to the omelette. This crisps the edges slightly and intensifies the flavour. It also means the salami does not release excess moisture into the egg while it cooks.
Add the filling when the omelette is barely set on top. If you wait until the eggs are fully cooked before folding the omelette will be overdone by the time it reaches the plate. The residual heat continues cooking it after you fold.
Season the eggs lightly. The Chicken N Cheese Spicy Salami already carries bold flavour and salt so the eggs need very little additional seasoning. Taste as you go.
A chicken salami omelette is the kind of breakfast that makes getting out of bed feel worthwhile. It is quick, high in protein and genuinely satisfying in a way that a plain egg omelette rarely manages. The bold spiced flavour of the salami does most of the work and all you have to do is let the eggs do theirs.
Order Zorabian’s Chicken N Cheese Spicy Salami from shop.zorabian.com and try this recipe tomorrow morning.