Baked omelette with salami, bell pepper, olives and spring onions

1.

Wash the peppers and cut into strips. Wash, clean and slice tomatoes. Cut the salami and olives into slices, clean and wash the spring onions, cut into fine rings.

2.

Grate cheese. Wash marjoram, pluck the leaves and roughly chop. Whisk the eggs and season with salt and pepper. Heat the oil in a coated pan (20 cm Ø). Fry half of the salami and paprika for 1–2 minutes, pour in half of the egg mixture.

3.

Spread half of the tomatoes and olives and a quarter of the spring onions and marjoram on top. Occasionally loosen it slightly from the bottom of the pan and let it set briefly. Slide onto a plate and spread half of the cheese on top.

4.

Bake on the lower rack for approx. 4 minutes under the preheated grill. Remaining ingredientsalso prepare in the pan and bake under the grill. Place the omelets on a platter, cut into pieces and garnish with the remaining spring onion rings.

5.

Baguette bread tastes good with it.