Omelette au gratin with salami, peppers, olives and spring onion

Name: Omelette au gratin with salami, peppers, olives and spring onion
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 small red pepper; 2 small tomatoes; 2 Mini salami; 10 green olives (without stone); 1/2 bunch Spring onion; 100 g Gouda cheese; 3 Stem(s) Marjoram; 10 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 small red pepper
2 small tomatoes
2 Mini salami
10 green olives (without stone)
1/2 bunch Spring onion
100 g Gouda cheese
3 Stem(s) Marjoram
10 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil

Directions

1
Wash the peppers and cut them into strips. Wash, clean and slice the tomatoes. Slice salami and olives, clean and wash spring onions and cut them into fine rings.
2
Grate cheese. Wash the marjoram, pluck off the leaves and chop roughly. Whisk eggs and season with salt and pepper. Heat oil in a coated pan (20 cm Ø). Fry half of the salami and peppers for 1-2 minutes, pour in half of the egg mixture.
3
Put half of the tomatoes and olives and a quarter of the spring onions and marjoram on top. Occasionally remove the pan from the bottom of the pan slightly and let it set for a short time. Slide onto a plate and spread half of the cheese on top.
4
Bake under the preheated grill for approx. 4 minutes on the lower rack. Prepare remaining ingredients in the same way in the pan and gratinate under the grill. Put the omelettes on a plate, cut into pieces and garnish with the remaining spring onion rings.
5
It goes well with baguette bread.