This recipe was created and published on Juicy Stuff.ca

Thank you to juicy stuff for using our Muffuletta mix.

Check Juicy Stuff original recipe at

http://www.juicystuff.ca/modules/AMS/article.php?storyid=1759

Ingredients:
• 2 eggs
• 2 Tbsp. whole milk
• 1 serrano pepper (you can substitute with ¼ cup green pepper if you don’t like the heat or remove the seeds for less heat)
• 2 strips of bacon crisply fried
• 2 oz goat cheese
• ¼ cup Bick’s® Hot Mixed Pickles
• 4 garlic stuffed olives, chopped (I used Olive-It’s Garlic Stuffed Olives)
• ¼ teaspoon sweet basil, dried not fresh
• Salt and ground black pepper, to taste
• 2 Tbsp. clarified butter or whole butter
Preparation:
1. Fry the bacon and lay the strips out to drain the oil off them. Crumple them in a bowl.

2. To create the muffaletta mix, chop the Hot Mixed Pickles, serrano pepper, and garlic stuffed olives and add them to the bacon and mix them together.

3. In another bowl, mix together the eggs, dried spices, milk, a pinch of black pepper and sweet basil.

4. Heat a heavy-bottomed non-stick sauté pan over medium-low heat. Add the butter and let it melt.

5. When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs mixture. Let the eggs cook for up to a minute or until the bottom starts to set.

6. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath.

7. Pour the muffaletta mixture into the middle third of the pan, add the goat cheese and fold the omelette over it.

8. As the egg mixture cooks keep folding it over until it is ready to be lifted it out of the pan.

9. Gently transfer the finished omelette to a plate. Garnish with the remainder of the chopped muffaletta mix and goat cheese if desired.

10. Take a large croissant, slice it open, decorate it with romaine lettuce and put the Muffaletta Omelette on top and serve it sandwich style immediately.

Juicy Tip: Do not add salt to your egg mixture before cooking - the muffaletta mix should have all the salt needed. You can always add to the sandwich later.