For Omelette:
- K&N’s Pepperoni Slices - 16-18
- Eggs - 2
- Butter - 2 tbsp
- Salt - to taste
- Milk - 1 tbsp
- Black pepper powder - 1 tsp
- Cheddar cheese - 1/2 cup; shredded
- Red bell pepper - 2 tbsp; chopped
- Green capsicum - 2 tbsp; chopped
For Hash Brown:
- Potatoes - 3
- Salt - to taste
- Black pepper -1 tsp
- Red chili flakes - 1 tsp
- Onion powder - 1 tsp
- Garlic powder - 1 tsp
- Mozzarella cheese - 1 cup
- All-purpose flour - 1/2 cup
- Oil for frying
For Omelette:
In a bowl add eggs, milk, salt and black pepper and mix well.
Whisk for a few minutes or until the egg mixture is foamy.
Prepare K&N’s Pepperoni Slices as per instructions on pack.
Take a pan, grease with butter and pour egg mixture.
Cook for at least 2 to 3 minute on medium low flame until egg starts to set.
Sprinkle bell pepper, capsicum, cheddar cheese, and K&N’s Pepperoni Slices on one side of omelette when top surface of eggs is thickened.
Fold omelette in half and flip it. Let it simmer on low flame for 2 minute or until cheese melts.
Your Pepperoni Cheese Omelette is ready to serve.
For Hash Brown
In a bowl, grate potato. Put shredded potatoes in piece of cloth and strain as much water as you can. Set aside for 15 to 20 minutes.
In a pan, heat oil, add shredded potatoes and cook for 2-5 minutes on low medium flame.
In a separate bowl, add salt, onion powder, black pepper, red chili flakes, garlic powder, cheese, and flour in potatoes and mix well.
Turn into any shape and fry until golden brown.
Your hash browns are ready to serve with pepperoni cheese omelette.