6 large eggs
1 tbsp chives, chopped
1 tsp fresh oregano, chopped
Salt and pepper to taste
1 tbsp unsalted butter
3 tbsp tomato passata
8 slices hot salami
½ red onion, thinly sliced
10 button mushrooms, thinly sliced
1 tbsp olives, halved
1 tbsp preserved artichokes, halved
½ cup shredded mozzarella cheese
1 tbsp basil, shredded
Preheat the grill.
In a large bowl, whisk together the eggs with the chives, oregano and a pinch of salt and pepper.
Heat a large, heavy-based saucepan over medium heat and melt the butter, then pour in the egg mixture. Stir it around gently to help the centre cook, then evenly spoon over the tomato passata. As the egg starts to set you should be able to spread the passata evenly over the top, but don’t let it cook completely.
Evenly distribute the toppings – salami, mushroom, onion, olives and artichokes – over the top of the omelette and turn off the heat. Scatter the basil and mozzarella over the top, then place under the grill and cook until the cheese has melted and is golden brown.