- K&N’s PepO’Roni Slices - 16-18 slices
- Eggs - 2
- Butter - 2 tbsp
- Salt - to taste
- Milk - 1 tbsp
- Black pepper powder - 1 tsp
- Cheddar cheese - ½ cup; shredded
- Red capsicum - 2 tbsp; chopped
- Green capsicum - 2 tbsp; chopped
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 PepO’Roni 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 red and green capsicum, cheddar cheese, and K&N’s PepO’Roni Slices on one side of omelet when top surface of eggs is thickened.
Fold omelet in half and flip it. Let it simmer on low flame for 2 minute or until cheese melts.
Your Pepperoni Cheese Omelet is ready to serve.
- 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 - ½ cup
- Oil - for frying
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 omelet.
