Italian-Style Omelet with Abruzzese Salami
Uncured Abruzzese

Uncured Abruzzese

Bring on the heat with the hot and spicy flavors of this regional salame favorite. Presliced for easy snacking or addition to recipes.

Italian-Style Omelet with Abruzzese Salami


Omelet Filling:

2 tablespoons olive oil
1 cup chopped red onion
1 cup quartered Abruzzese Salami Charcuterie Slices
4 cups baby spinach
1/2 cup chopped sun-dried tomatoes

For Serving:

1/2 cup olive oil
20 whole Abruzzese Salami Charcuterie Slices
12 large eggs
1/2 cup whole milk
1 cup shredded fontina cheese
1 teaspoon fresh ground black pepper
2 teaspoons chopped fresh parsley
2 teaspoons grated Parmesan cheese


Omelet Filling: Heat oil in a sauté pan over high heat. Add onion; cook until lightly charred and tender, about 5 minutes, stirring frequently. Stir in salami, spinach and sun-dried tomatoes; remove from heat and let stand until spinach wilts, about 3 minutes, stirring frequently. Cool; refrigerate in an airtight container up to 3 days. Makes about 4 cups.

For serving, reheat 1 cup Omelet Filling. Heat 1 tablespoon oil in a nonstick sauté pan over high heat. Add 5 salami slices and cook until crisp, about 1 minute, turning once; drain salami on paper towel-lined plate. Wipe out pan; add 1 tablespoon oil and heat over medium-low heat. Whisk 3 eggs and 2 tablespoons milk in a bowl; add to hot pan and swirl to coat. Cook until eggs are just set, lifting the edges lightly with heat-proof spatula to allow egg-mixture to cook evenly, about 5 minutes. Sprinkle omelet with 1/4 cup cheese and 1/4 teaspoon pepper; cover and cook until cheese melts and internal temperature of omelet reaches 160°F, about 1 minute. Place warm Omelet Filling over half of the omelet; gently fold omelet over filling. Serve omelet garnished with crisped salami slices, and 1/2 teaspoon each parsley and Parmesan cheese.