Omelette with everything
In the morning, when I don't really feel like complicated plans, I make this omelette with whatever I have in the fridge. This usually happens when I have leftover salami, a bit of ham, some cheese, and a bunch of lovage that is still holding up in the drawer. I never run out of eggs. It's one of the options I often return to because it’s quick to make and has never given me any trouble.
Quick Info
Total time: 10-12 minutes
Preparation time: 5 minutes
Cooking time: 5-7 minutes
Servings: 2
Difficulty: easy
Recipe type: hearty breakfast or quick lunch
Ingredients
4 eggs
Salt, to taste
1 tablespoon of milk (optional, for a fluffier texture)
Sliced ham (a few slices)
Dried salami (a few slices)
Cheese (enough to cover the eggs well, to preference)
Lovage (a sprig or two, chopped)
Olive oil (just a little, enough to prevent sticking)
Preparation method
1. Crack the eggs into a large bowl and beat them with salt. I often add a tablespoon of milk if I want it to be fluffier.
2. Add the ham and salami cut into cubes or strips, depending on what I feel like and what I have on hand. I also add grated or finely chopped cheese, then mix in the chopped lovage.
3. Heat the pan with a little olive oil. Pour in the mixture and let it cook over medium heat without rushing.
4. When it starts to set at the edges, check underneath to see if it’s golden brown. Carefully flip the omelette to the other side (if possible) and let it cook a little longer until it gets some color.
5. Transfer the omelette to a plate, let it rest for a minute, then cut it.
Why I make this recipe often
It’s quick to prepare and I can use various leftover ingredients. I like that it’s filling and I can adjust the quantities based on what I have in the fridge. If I’m in a hurry or don’t want to cook something complicated, this is one of the first options I think of. The texture of the omelette remains pleasant even after it cools a bit.
Tips and variations
Tips
If you use a smaller pan, the omelette will be thicker, but it’s harder to flip. A larger pan means a thinner layer, cooking more evenly.
If you want the cheese more melted, you can put it on top at the end, covering the pan for a minute.
Lovage is optional but adds a slightly fresh taste. You can omit it if you don’t like the flavor.
Substitutions
You can swap the ham and salami for anything you have on hand: leftover smoked ham, bacon, or even sausages, but the taste and texture will change a bit.
Cheese can be replaced with hard cheese or grated parmesan.
Variations
You can add a handful of finely chopped vegetables (bell pepper, green onions), but the basic recipe works very well without them.
If you want a meatless option, you can just use cheese and lovage.
Serving ideas
The omelette is best warm, right after you take it out of the pan. It goes well with a green salad or slices of tomato. For breakfast, alongside a slice of toasted bread.
Frequently asked questions
Can it be made without milk?
Yes, milk is not mandatory. I only add it when I want it to be fluffier.
Can I use another type of cheese?
Yes, but the texture and taste will be different. With cheese, it melts well, but other hard cheeses can work too.
What do I do if I don't have lovage?
You can skip it or use parsley, but the taste won’t be identical.
Can it be made without salami or ham?
Yes, you can omit either, but the omelette will be simpler.
Nutritional values
Estimate for one serving (half an omelette, with cheese and cold cuts):
Calories: approx. 330-400 kcal
Proteins: 22-25 g
Fats: 25-30 g
Carbohydrates: 2-3 g
Values depend on the quantity and type of cheese, cold cuts, and whether you add milk.
Storage and reheating
The omelette is good while warm, but if you have leftovers, you can keep it in the fridge, covered, for a maximum of 24 hours. For reheating, the easiest way is in the pan over low heat, but the texture will be drier than fresh. Freezing is not recommended.
Ingredients: 4 eggs, pressed ham, dry salami, cheese, lovage, salt, olive oil
Tags: rustic omelette breakfast
