Italian Style Omelet Recipe



  • 3 Extra Large Beaten Eggs
  • 1/8 pound Sopressata
  • 1/8 pound Mortadella
  • 1/8 pound Fontina cheese
  • 1/8 pound Provolone cheese
  • 1/4 cup Porcini mushrooms (or any good mushroom)
  • 1/2 tablespoon butter
  • Parmigiano-Reggiano cheese
  • 1/2 tablespoon olive oil
  • A generous amount of Jay’s Muffuletta Salad
  • Fresh Basil to Garnish

How to Build the Italian Style Omelet

Add butter and oil to HOT Teflon pan and add eggs. Cook the eggs to your taste, stuff with meat and cheeses. Fold the omelet in half and add Jay’s Muffuletta Salad. Garnish with Basil and Parmigiano-Reggiano cheese.

Very Flavorful Omelet!

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