Description
This Cheesy Salami Chicken Hashbrown Omelette is a savory and satisfying breakfast or brunch option combining crispy hashbrowns, tender chicken, flavorful salami, and melted cheese all wrapped in a fluffy egg omelette. It’s quick to prepare and perfect for a protein-packed start to your day.
Ingredients
Scale
Hashbrown Base
- 1 cup frozen hashbrowns
- 1 tablespoon olive oil or butter
Protein & Fillings
- 1/2 cup cooked chicken, diced
- 4 slices salami, cooked and crumbled
- 1 cup shredded cheese
Egg Mixture
- 4 large eggs
- 1/4 cup milk
- Salt and pepper to taste
Garnish (Optional)
- Chopped green onions or parsley
Instructions
- Cook hashbrowns: Heat a skillet over medium heat and add olive oil or butter. Add the frozen hashbrowns and cook until they are crispy and golden brown, stirring occasionally to ensure even cooking.
- Prepare egg mixture: In a mixing bowl, whisk together the eggs, milk, salt, and pepper until fully combined and slightly frothy.
- Cook omelette base: Pour the egg mixture evenly into the skillet with the cooked hashbrowns, allowing it to spread and cook until the edges begin to set but the center remains slightly runny.
- Add fillings: On one half of the omelette, evenly spread the cooked hashbrowns, diced chicken, crumbled salami, and shredded cheese.
- Fold omelette: Carefully fold the other half of the omelette over the fillings to enclose them. Continue cooking for a few minutes until the cheese is melted and the eggs are fully cooked through.
- Serve: Slide the omelette onto a plate, garnish with chopped green onions or parsley if desired, and serve immediately while hot.
Notes
- For a spicier kick, add some crushed red pepper flakes or chopped jalapeños to the egg mixture.
- You can substitute salami with other cured meats like pepperoni or ham if preferred.
- Use a non-stick skillet to prevent sticking and make folding easier.
- This recipe can be doubled easily for more servings.
- Fresh herbs like parsley or chives add a nice fresh flavor but are optional.
