Description
A golden, crispy, and gooey Cheesy Salami Chicken Hashbrown Omelette that combines tender chicken, savory salami, and melted cheddar layered over a crispy hashbrown base. Perfect for breakfast, brunch, or even a quick comforting dinner.
Ingredients
Scale
- 4 large eggs, whisked lightly
- 2 cups hashbrowns, thawed and squeezed dry
- 1 cup cooked chicken, shredded or diced
- 1/2 cup salami, thinly sliced
- 1 cup cheddar cheese, shredded
- 1/4 cup milk
- 2 tablespoons butter
- Salt and pepper to taste
- 1 tablespoon chopped parsley
Instructions
- Warm a large nonstick skillet over medium heat and melt butter until foamy.
- In a bowl, whisk together eggs, milk, salt, and pepper until smooth.
- Add hashbrowns to the skillet and press them down evenly. Cook until crisp and golden on both sides.
- Layer shredded chicken and salami over the crisp hashbrowns, then pour the egg mixture evenly on top.
- Sprinkle shredded cheese over the surface and cover the skillet with a lid.
- Cook on low heat for 5–7 minutes until eggs are set and cheese is melted.
- Sprinkle with chopped parsley, let rest for a minute, then slice and serve warm.
Notes
- For extra crispiness, cook the hashbrowns longer before adding eggs.
- Use mozzarella or Monterey Jack for a creamier texture.
- Add sautéed veggies for extra color and nutrition.
- Let the omelette rest before cutting to hold its shape.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 2g
- Sodium: 610mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 230mg
Keywords: omelette, cheesy breakfast, hashbrown recipe, chicken omelette, brunch ideas, skillet breakfast