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Italian Omelet Sandwich

Italian Omelet Sandwich

Choose your favorite focaccia for this egg and salami breakfast sandwich.

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10 min
Prep Time
20 min
Total Time


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

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Combine 3 tablespoons butter and basil in bowl; mix well. Set aside.

  3. STEP 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. STEP 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.

Tip #1

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

Nutrition (1 sandwich)

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