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.
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
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.