- K&N’s Pepperoni Slices - 16-18 slices
- Eggs - 6
- Milk - 2 tbsp
- Salt - to taste
- Butter - 2 tbsp
- Green bell pepper - 1 tbsp; chopped
- Red bell pepper - 1 tbsp; chopped
- Cheddar cheese - ½ cup; shredded
- Oregano - 1 tsp
- Black pepper powder - 1½ tsp
In a bowl add eggs, milk, salt and black pepper powder 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.
Grease a pan with butter and pour egg mixture.
Cook for at least 2 to 3 minutes on medium low flame until egg mixture starts to set.
Add a layer of K&N’s Pepperoni Slices, sprinkle green bell pepper, red bell pepper, cheddar cheese and oregano.
Fold omelette in half and flip. Let simmer on low flame for 2 minute or until cheese melts.
Your Pepperoni Cheese Omelette is ready, cut into half and serve with hash brown.
- Potatoes - 4; grated
- Butter - 2 tbsp
- All-purpose flour - ½ cup
- Mozzarella cheese - 1 cup; grated
- Onion powder - 1 tsp
- Black pepper powder -1 tsp
- Garlic powder - 1 tsp
- Red chilli flakes - 1 tsp
- Oil - for frying
Put shredded potatoes in piece of cloth and squeeze to strain as much water as you can. Set aside for 15 to 20 minutes.
In a pan melt butter, add shredded potatoes and cook for 2-5 minutes on low medium flame.
In a separate bowl, add cooked potatoes, all-purpose flour, mozzarella cheese, onion powder, black pepper, garlic powder, red chilli flakes and mix well.
Turn into shape of a patty and fry until golden brown.
Your hash browns are ready to serve with pepperoni cheese omelette.