Yield: 2 servings
|2 teaspoons||Olive oil|
|1 small||Onion; peeled and finely|
|\N \N||; chopped|
|¼ \N||Red pepper; deseeded and cut|
|\N \N||; into 1cm ( 1/2|
|\N \N||; inch) dice|
|15 grams||Unsalted butter; ( 1/2oz)|
|2 \N||30 g packs rocket|
|50 grams||Salami Napoli; finely sliced (2oz)|
|20 grams||Macaroni; cooked and|
|\N \N||; refreshed (3/4oz)|
|3 larges||Size eggs; beaten and strained|
|\N \N||Salt and freshly ground pepper|
|1 tablespoon||Grated parmesan cheese.|
Heat 1 teaspoon of olive oil in a medium sized frying pan, add the chopped onion and saute for 4-5 minutes over a low heat until soft and golden. Add the diced pepper and continue to cook for a further 4-5 minutes, until soft.
Add the butter to the mixture, stir in the rocket leaves and cook for 2 minutes, or until wilted. Pour the mixture into a large bowl and cool for about 5 minutes.
Add the salami, macaroni and beaten eggs into the bowl and mix well.
Heat the remaining olive oil in a 20cm (8 inch) non-stick frying pan, spoon the mixture in and cook for 6-8 minutes.
Preheat the grill to a moderate heat, sprinkle over the parmesan and place the frying pan under the grill for 2 minutes, or until golden brown.
Remove from the grill, loosen with a palate knife and slide onto a plate, cheese side up and serve either hot or cold.
Converted by MC_Buster.
NOTES : A traditional Italian style omelette with salami and vegetables.Suitable to eat hot or cold.
Converted by MM_Buster v2.0l.