Choose your favorite focaccia for this egg and salami breakfast sandwich.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
4 tablespoons Land O Lakes® Butter, softened
1 teaspoon dried basil leaves
4 large Land O Lakes® Eggs, beaten
1/4 cup sliced green onions
1/4 teaspoon pepper
1 (round) 9-inch (12-ounce) focaccia bread, sliced in half horizontally
2 ounces thinly sliced deli salami
1/4 cup sliced roasted red peppers, drained
4 (3/4-ounce) slices Land O Lakes® Provolone Cheese
Heat oven to 350°F.
Combine 3 tablespoons butter and basil in bowl; mix well. Set aside.
Melt remaining butter in 10-inch nonstick skillet until sizzling; add eggs. Sprinkle with green onions and pepper. Cook over medium heat, lifting slightly with spatula to allow uncooked portion to flow underneath, 3-4 minutes or until omelet is set.
Spread cut-sides of focaccia bread halves with butter mixture. Layer bottom half with salami, omelet, red peppers and cheese slices. Cover with top half of focaccia. Wrap tightly in aluminum foil; place onto baking sheet. Bake 10-15 minutes or until heated through. Cut into 6 wedges.
Eggs are protein-rich, low in sodium and contain essential vitamins and minerals including B12 and Vitamins A and D.