If you find yourself staring longingly at leftover pizza at 7am, this recipe is for you. This pizza omelette bridges the gap between a high-protein breakfast and your deepest comfort food cravings. It is fast, customisable and perfect for a quick family brunch.
Pizza omelette
Serves 4
Ingredients
6 large eggs
1 Tbsp milk or cream
1 Tbsp butter
3 Tbsp tomato passata
¾ cup grated mozzarella
¼ cup grated parmesan
50g pepperoni salami, cut into small pieces
Salt and pepper to taste
A few fresh basil leaves
Optional toppings
Sliced cherry tomatoes
Sliced olives
Method
- Crack the eggs into a bowl, add the salt and pepper, ¼ cup of the mozzarella, and milk or cream, and whisk until well combined.
- In a pan, heat butter over medium heat until melted. Tip the pan around to cover the bottom fully with butter.
- Pour in the egg mixture and swirl to spread it right out to the edges. Using a silicone spatula, gently pull the cooked mixture away from the edges so raw egg can pour into the space.
- Repeat this until the cheese melts and the eggs start to solidify.
- Spread the surface of the eggs with passata using the spatula, then cover with the pepperoni pieces, and top with the rest of the mozzarella. Add optional toppings if you are using them and sprinkle with parmesan and basil leaves.
- Continue cooking until all the cheese is melted. Slide on to a plate and serve.
- Alternatively, spread the toppings on one half of the omelette, fold it over itself and let it cook until the cheese is fully melted, then serve.