Breakfast & Brunch

Muffuletta-Style Omelet

Prep Time: 10 min  |  Cook Time: 7 min  |  Servings: 2  |  Calories: 426
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Muffuletta-Style Omelet
Prep Time
10 min
Cook Time
7 min

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.

  • 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
  1. Combine salami, olives and pepperoncini. Beat eggs with pepper.
  2. 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.

Serving Size 2

Calories 426

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 33.70g 52%
Sat. Fat 11.60g 57%
Mono Unsat. Fat 16.40g
Poly Unsat. Fat 4.10g
Cholesterol 416mg 139%
Sodium 938mg 39%
Total Carbohydrate 7g 2%
Dietary Fiber 2g 8%
Sugars 0g
Protein 25g
Vitamin A 172RE
Vitamin C 0mg 0%
Calcium 271mg 27%
Iron 4mg 22%