Thinly remove the crust from the toast and cut into small cubes. Cut the bacon and salami slices into strips or small squares. Peel and chop the shallots.
Mix the eggs in a baking bowl. Sift the flour over them and fold it in. Then add the milk. Cut the chives with scissors. Season with salt and freshly ground pepper.
Put a little butter in a non-stick frying pan. Add the bacon and salami and fry until crispy. Remove and cool slightly.
In the drippings, roast shallots and bread cubes until golden brown. Also cool slightly.
In the frying pan again a little bit of butter form. Mix the bacon, salami and bread cubes into the omelet batter. Pour half of the quantity into the frying pan and make a thick omelet.
Keep warm in the stove heated to 80 °C.
In the meantime, bake the next omelette and keep it warm.
Before serving, cut the omelettes into pieces and arrange on a platter.
Tip: A leaf salad goes well as a side dish.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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