Name: Blue cheese and salami omelette
Cook time: 5 min
Total time: 5 min
Yield: 4
Ingredients: 6 eggs, separated; 50 gram (1½ ounces) butter; 1 cup (200g) drained char-grilled capsicum (bell pepper) strips; 50 gram (1½ ounces) shaved salami, torn; 1/3 cup (80g) bought spinach and cashew parmesan dip; 135 gram (4 ounces) blue cheese, crumbled

Ingredients

6 eggs, separated

50 gram (1½ ounces) butter

1 cup (200g) drained char-grilled capsicum (bell pepper) strips

50 gram (1½ ounces) shaved salami, torn

1/3 cup (80g) bought spinach and cashew parmesan dip

135 gram (4 ounces) blue cheese, crumbled

Method

1.Preheat grill (broiler).

2.Beat egg whites in a large mixing bowl with an electric mixer until soft peaks form. Add yolks, beat to combine.

3.Melt butter in a deep 24cm (9½-inch) (base measurement) frying pan over medium heat. Pour in egg mixture; cook, uncovered, about 3 minutes or until omelette is almost set.

4.Sprinkle capsicum and salami over omelette; top with heaped teaspoons of dip and cheese. Place under hot grill for 2 minutes or until browned lightly and cooked through.

5.Serve omelette with toasted crusty bread, if you like.

We used gorgonzola cheese, but any blue cheese will work well with this dish.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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