Kosher salt and freshly ground black pepperto taste
2oz.thinly sliced salamicut into ¼" strips
2tbsp.unsalted butter
6eggs
1oz.fresh mozzarellatorn into ½" pieces
6basil leavesthinly sliced
Srirach chili sauce for garnishoptional
Instructions
Heat oven to 375°.
Mix tomatoes, 1 t tbsp oil, salt, and pepper on a rimmed baking sheet; bake, stirring occasionally, until slightly dry and caramelized, 12-15 minutes. Set tomatoes aside to cool.
Heat remaining oil and salami in a 12" nonstick skillet over medium-high heat; cook, stirring occasionally, until browned and crisp, 5 minutes. Using a slotted spoon, transfer salami to paper towels to drain.
Wipe out skillet and add butter; return skillet to medium heat.
Whisk eggs, salt, and pepper in a bowl and add to skillet; cook, stirring occasionally, until large curds form, 3-4 minutes, then gently stir until eggs are almost set.
Using a rubber spatula, pat eggs into an even layer.
Add tomatoes, salami, cheese, and half the basil
Slide half the omelette onto a plate and using spatula, fold remaining omelet over the filling; garnish with remaining basil.
Drizzle sriracha chili sauce over omelette and savor the flavor.