Muffuletta Omelette!
On a recent canoe trip I provisioned myself with muffuletta sandwiches for lunch.
It seemed only natural to use the unused fillings to make an omelette upon my return. It worked out pretty good. I sauteed some onion and red bell pepper. I added the diced deli meats and crisped them up a bit. I mixed four eggs, a splash of milk and a hint of creole seasoning nand poured it on top. Once cooked halfway, I tilted the pan and lifted the omelette to let the uncooked eggs run underneath. Rotate and repeat. When the bottom is done, flip the omelette.On one half add the olive tapanade, on the other, the cheese slices. Fold and cut in half for two omelettes. Top with a lattice of Swiss Cheese slices.
