Italian Omelet Sandwich

Italian Omelet Sandwich
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Choose your favorite focaccia for this egg and salami breakfast sandwich.
10 min
Prep Time
20 min
Total Time
6 sandwiches

Ingredients

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

Directions

  1. Heat oven to 350°F.
  2. Combine3 tablespoonsbutter and basil in bowl; mix well. Set aside.
  3. 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.
  4. 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.

Recipe Tips

Eggs are protein-rich, low in sodium and contain essential vitamins and minerals including B12 and Vitamins A and D.

Nutrition Facts (1 sandwich)

Calories
380
Cholesterol
190mg
Carbohydrates
27g
Protein
18g
Fat
22g
Sodium
770mg
Dietary Fiber
<1g

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