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.
Larry
Larry, we're going to start calling your place "Muffuletta Heaven North."
ReplyDeleteYou've come up with another great way to use those heavenly ingredients.
Sam
Real men eat mufaletta omelets! :-) Well, it looks great Larry! Central Grocery will be knocking on your door and offering you a job of serving these up at their place.
ReplyDeleteI would never have thought of this for an omelette . . . fun idea!
ReplyDeleteLOL SAm
ReplyDeleteLA - A simple royality would suffice.
ReplyDeleteVickie - When I was in college, eggs were about the cheapest things I could eat so I got very creative with them.
What a great breakfast. That's the fantastic thing about omelets - they are good with just a little cheese and herbs and great with all the good stuff you've added to this one.
ReplyDeleteWell, it's good that you've tried muffuletta all of these ways, so we'll all know what works best!
ReplyDeleteLooks delicious, Larry.... i love breakfast --but we try to eat light except when we have our omelets on Saturday.
ReplyDeleteHope you have a good weekend.
Betsy
Fun with muffulettas, very creative. But sometimes the original is the best, right?
ReplyDeleteYou have me craving one of these. I have to go google who has the best one in Knoxville. Okay, looks like it will be Jasons or McAlisters.