Summary
- Difficulty:
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Yield: Serves: 2
- 1 person call this recipe a favorite
- Rating: (0 ratings)
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Provolone, Salami & Tomato Omelet
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® Limited Edition Shredded Italian Blend Aged Provolone Cheese or 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
- 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.
