Quick, easy and packed with flavour, this pizza omelette is perfect for a speedy breakfast, light lunch or 10-minute dinner. It’s also great for meal prep and travels well for work or school lunches.
Make it your own by adding any leftover vegetables you have on hand, such as broccoli, zucchini or capsicum. For the best results, cook it in a wide, ovenproof frying pan so the omelette stays thin and cooks evenly. Serve with a handful of rocket or mixed salad leaves, dressed simply with lemon juice and olive oil for a fresh finish.
Melissa Hemsley’s Pizza Omelette
Serves – 2
Prep Time – 10 mins
Cook Time – 15 mins
Ingredients
- 10g butter or ghee
- 2 garlic cloves, finely chopped
- 150g mushrooms, thinly sliced (we used Swiss brown)
- 1 tsp dried herbs (such as oregano or thyme)
- 3 eggs
- 4 cherry tomatoes, halved
- 1 handful finely grated parmesan
- Torn pitted kalamata olives, basil leaves, rocket, lemon juice, extra virgin olive oil & dried chilli flakes, to serve
Method
- Preheat the oven grill to high heat. Melt butter in an 18cm ovenproof frypan over medium heat. Add garlic and cook, stirring occasionally, for 30 seconds or until fragrant. Add mushrooms and dried herbs, and cook, stirring occasionally, for 4 minutes or until mushrooms have released their liquid and are turning golden.
- Meanwhile, whisk eggs and season, then pour into pan, swirling pan to evenly coat. Add tomato, skin-side down, spacing out evenly. Cook, without stirring, for 2-3 minutes or until bottom of omelette is set. Scatter omelette with parmesan and grill, checking regularly, for 2-3 minutes or until golden.
- Tip omelette onto a serving plate and scatter with olives and basil. Toss rocket lemon juice and oil together in a bowl. Serve everything immediately with dried chilli flakes alongside.
Source – www.delicious.com.au/recipes