Breakfast & Brunch
Provolone & Salami Omelet
Prep Time: 5 min | Cook Time: 8 min | Servings: 2 | Calories: 431
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Prep Time
5 min
Cook Time
8 min
Servings
2
Calories
431
Start your morning with a glorious omelet full of colors and flavors from savory sliced salami, chopped ripe tomatoes and basil. The crowning touch: Sargento® Shredded 6 Cheese Italian melted on top and inside of this tasty creation.
Ingredients
- 2 eggs and 2 egg whites or 4 eggs
- 2 Tbsp. milk or water
- 1/8 tsp. salt
- 1/8 tsp. pepper
- 1 Tbsp. olive oil or butter
- 3/4 cup (3 oz.) plus 2 Tbsp. Sargento® Shredded 6 Cheese Italian, divided
- 1/2 cup chopped ripe tomato
- 1/4 cup chopped deli sliced salami
- 2 Tbsp. chopped fresh basil
Directions
- Beat eggs, egg whites, milk, salt and pepper together in a medium bowl.
- Heat oil in a large nonstick skillet over medium heat. Add egg mixture to skillet; cook 2 minutes or until eggs begin to set on bottom. Lift edges of omelet with spatula to allow uncooked portion of eggs to flow to edges and set.
- When eggs are almost set, sprinkle 3/4 cup cheese, salami, tomato and basil over eggs. Fold half of omelet over filling (or fold in thirds). Sprinkle remaining 2 Tbsp. cheese over omelet. Reduce heat to low; cook 2 minutes or until eggs are set in center. Divide omelet in half; transfer to serving plates.
