Salami Omelette

My Tuesday workouts are insane.  You may not have figured this out yet, but I work in the office of a gym.  This is great and all, as I get to use the gym for free, take any classes, use any equipment, etc.  The best part is that I completely bypass the worst part of working out:  getting ready and off your ass and going to the gym.  I’m already there!

My problem with Tuesdays, is that my FAVORITE class, Powerstrike is at 6:30.  I finish work at 4:30 and have TWO full hours to kill before I get to take the class.

The only sensible solution to the problem?  Workout like a maniac.  I do about 45 minutes of cardio, then take the 5:30 Spin Class… then make my way downstairs to take Powerstrike (which is similar to kickboxing).  It’s a long, long day… but I make it work and LOVE it.

Because of this, on Tuesdays, by the time I come home… I’m famished.  I never have the patience, endurance, or time to make anything special.  What do I do when I have no time and I’m starving?  I make eggs.

I LOVE EGGS!  Just this week, after my Tuesday workout-marathon… I whipped up a delicious Salami Omelet for dinner.

Salami Omelette


3 Slices Genoa Salami

2 Egg Whites

1 Egg

½ Teaspoon Water

¼ Cup Reduced Fat Sharp Cheddar Cheese (shredded)

Salt, Pepper


1.  Heat a medium sized skillet coated in Cooking Spray over medium heat.  Roll the salami together and slice them.  Add it to the hot pan. 

2.  Meanwhile, scramble the egg whites, egg, and water into a separate bowl.  Add the water and scramble with a fork. 

3.  Pour the egg mixture over the cooking salami.  Let sit for about 4-5 minutes.  Make sure to tilt the pan so the uncooked egg covers the entire pan. 

4.  With a spatula or silicone scraper, lift the sides of the egg up to make sure it’s not sticking. (If it is, forget the omelet and just scramble it up… it will taste just as good!)  When there isn’t much runny egg left on the top, add the cheese, then lift one side up and flip it on the other (creating a half moon shape).  Let cook for another 4-5 minutes or until it looks like there is no runny egg left.  You might want to put a lid on the pan… it will help with the cooking time.  Season w/ Salt and Pepper!

3 thoughts on “Salami Omelette

  1. Pingback: The Ultimate Jewish Omelette | It's Good to be the Cook

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