Baked Muffuletta Omelet

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.

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  • 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

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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. 

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