Red Pepper Omelette

This dish may resemble a scramble more than the type of omelet you get at Denny’s, but that is perfectly OK – it tastes great anyway. Produces 2 servings.

INGREDIENTS

3    large eggs

3    tablespoons butter or butter substitute

½   medium white onion, chopped (1/2 cup)

2    cloves garlic, minced

½   cup chopped roasted red bell peppers

¼   cup ground Molinari salami

2    green onions, chopped, white and green parts

¼   cup shredded fontina cheese (about 1 ounce)

METHOD

In a small bowl, beat the eggs with a fork or whisk, add a pinch of salt and set aside.

In a medium skillet, add the butter and warm over medium heat. Add the onions and garlic. Simmer for 4 to 5 minutes until the onions are tender and translucent. Add the red peppers, salami and green onions and cook for 1 minute.

Pour in the eggs and stir with a spatula until just cooked, about 1 minute. Remove from the heat, add half the cheese and smooth the surface of the omelet. Let it rest for 30 seconds until it has set. Using a pancake turner, fold one half of the omelet over the other half, sprinkle with the remaining cheese, remove to a serving dish and serve.