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Recipes

Provolone, Salami & Tomato Omelet

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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 Cheese, divided
  • 1/2 cup chopped ripe tomato
  • 1/4 cup chopped deli sliced salami
  • 2 Tbsp. chopped fresh basil
 

DIRECTIONS

  • 1

    Beat eggs, egg whites, milk, salt and pepper together in a medium bowl.

  • 2

    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.

  • 3

    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.

Provolone, Salami & Tomato Omelet

SUMMARY

  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Yield: Serves: 2

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 2

Amount Per Serving

Calories 429

Total Fat 32.4g

Saturated Fat 16.3g

Trans Fat 9.0g

Polyunsaturated Fat 2.6g

Cholesterol 438g

Sodium 967g

Carbohydrates 6g

Protein 28g

Dietary Fiber 1g

Vitamin A 240g

Vitamin C 1g

Calcium 423g

Iron 2g