Beef Salami Recipe

Beat eggs

Crack 4 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously until fully blended and slightly frothy (about 30 seconds).

Heat pan

Place a 10-inch nonstick skillet over medium-low heat. Add 1 tablespoon butter and allow to melt, swirling to coat the pan evenly. The butter should foam but not brown.

Prepare salami and aromatics

While the pan heats, chop the thin slices of beef salami into small bite-size pieces (about 3 oz). Finely dice 1/4 cup red onion and seed and dice 1/2 cup tomato. Shred 3/4 cup Swiss cheese and roughly chop 1 tablespoon parsley, if using.

Lightly cook salami and onion

When the butter is hot and foamy, add the chopped salami and diced red onion to the pan. Sauté over medium-low heat for 1.5–2 minutes, stirring, until the onion softens and the salami releases a little fat and becomes slightly crisp at the edges. Spread the mixture evenly in the pan and push to the sides, keeping the center clear for the eggs.

Pour the beaten eggs into the skillet over the cooked salami and onions. Tilt the pan to spread eggs evenly. Allow eggs to set undisturbed for 20–30 seconds, then use a heatproof spatula to gently pull the edges toward the center, letting uncooked egg flow to the edges. Repeat around the pan until the top is mostly set but still slightly glossy (about 1–2 minutes total).

Scatter the diced tomato evenly over one half of the omelette, then sprinkle the shredded Swiss cheese on top of the tomato and salami side. If using parsley, sprinkle it over the cheese.

Carefully fold the omelette in half over the filling using the spatula. Let it cook for another 30–60 seconds to melt the cheese and finish cooking through (reduce heat to low if necessary to avoid browning).

Slide the omelette onto a warm plate. Taste and adjust seasoning with more salt and pepper if needed. Serve immediately with optional hot sauce or ketchup on the side.

If the pan looks dry when cooking the filling or eggs, add up to 1/2 teaspoon extra butter or oil before pouring the eggs. Serve the omelette hot, garnished with extra parsley if desired.