If you’ve read my blog more than just a few times, you knew this had to be coming. I’ve used the muffuletta ingredients for a sandwich and on a pizza, so it’s only fitting I see how they work in an omelet. First, I diced up the meat (salami, mortadella, ham) and sautéed them in a little olive salad oil to warm them. Then, I dipped out the olive salad with a slotted spoon, drained it on paper towels, and chopped up the larger pieces.
I whipped up three eggs and started them cooking in a 10” skillet and distributed the olive salad around one half of the eggs to warm as they cooked. I put a lid on to help the top set up easier.
When the eggs were set, I added some sliced provolone to half, topped with the meats and more sliced cheese.
I folded, and plated but had trouble getting it out - we need a 10” non-stick pan.
It was very good, just as I expected it to be – after all, the egg is just another vehicle to deliver the meat, cheese and olive salad to your mouth. Now that I’ve had the sandwich, a pizza, and an omelet and enjoyed them all, I believe I prefer the basic cold muffuletta sandwich.
Have a great day and thanks for stopping by.