Baked Muffuletta Omelet

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This omelet was inspired by the famous Muffuletta Sandwiches of New Orleans. The saltiness of the olive salad adds an interesting touch to the wonderful meat and cheese oven omelet.

Shared by DMR

Ingredients

6 lg. eggs
2 Tbs. sour cream
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1/2 scallion, coarsely chopped
1/2 tsp. fresh oregano, minced
1 C. any type white-wheat-herb bread, cubed
1 Tbs. butter
2 thin slices ham, coarsely chopped
2 thin slices Provolone cheese, coarsely chopped
3 thin slices Genoa salami, coarsely chopped
1/3 C. Italian Style Deli Olives, pitted and chopped
1 Tbs. Pepperoncini pickles, coarsely chopped
dash hot sauce

Directions

Beat the eggs, sour cream, salt and pepper at medium speed with an electric mixer 2-3 minutes or until well blended with a whisk in a medium sized bowl. Mix in scallion, oregano and bread. Let set 15- 20 minutes or covered in the refrigerator overnight.

Mix the meat and cheese into the egg mixture. Melt butter in a 8/9-inch ovenproof skillet; add egg mixture. Bake at 350 degrees for 10-12 minutes. Slice into 4 wedges. Mix the olives, pepperoncini and hot sauce in a small bowl to make a quick Italian Style Olive Salad. Garnish each slice with the Italian Style Olive Salad. Serve immediately.