Breakfast & Brunch
Muffuletta-Style Omelet
Prep Time: 10 min | Cook Time: 7 min | Servings: 2 | Calories: 426
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Prep Time
10 min
Cook Time
7 min
Servings
2
Calories
426
Here’s a flavorful omelet made with a variety of chopped peppers from the pimientos to the pepperoncini — plus savory chopped Genoa salami and some perfectly melting Sargento® Ultra Thin® Provolone Cheese Slices. Wrap these together in a mixture of soft scrambled eggs.
Ingredients
- 2 oz. sliced Genoa salami, chopped (1/2 cup)
- 1/4 cup sliced pimiento stuffed olives or pitted kalamata olives
- 2 Tbsp. minced pepperoncini peppers
- 4 eggs
- 1/4 tsp. freshly ground black pepper
- 1 Tbsp. olive oil or butter
- 4 slices Sargento® Ultra Thin® Provolone Cheese Slices
Directions
- Combine salami, olives and pepperoncini. Beat eggs with pepper.
- Heat oil or melt butter in a 10-inch nonstick skillet with sloped sides over medium heat until hot. Add egg mixture; cook 3 to 4 minutes or until bottom is set. Arrange cheese over egg mixture; top with salami mixture. Use 2 spatulas to fold egg mixture in half over filling. Cook over low heat 3 minutes or until center is set. Cut omelet in half; transfer to serving plates.
