Omelette Pizza

Omelette has a reputation for being the meal that is offered to vegetarians in mainly meat serving restaurants. Yet it is actually a delicious food at all times in the many different forms that it can be served.

Pizza is great at times yet the crust can weigh heavy on the stomach.

This omelette pizza combines the two into a single dish that is both delicious and experimental. Just take an omelette base rather than the regular bread of a pizza. Add on the same toppings as would go onto a regular pizza. It makes for a delicious meal.

Try it and see!

Serves 4

Ingredients

  • 6 large free range eggs
  • 4-6 tablespoons tomato sauce
  • 2 medium tomatoes, coarsely chopped
  • 1 medium onion chopped into medium size pieces
  • 125g/4oz grated cheese
  • Chopped fresh Basil
  • Butter
  • Freshly ground sea Salt
  • Ground black pepper

Method

  1. Beat the eggs in a mixing bowl until they are an even yellow then season with salt and pepper.
  2. Melt the butter in a large frying pan then pour in the egg mixture. Shake the pan to evenly spread the mixture and keep it moving as the eggs begin to set. The uncooked egg from the middle of the omelette should be moved to the edges so that it cooks.
  3. When the eggs are just set then remove the pan from the heat but the omelette can be left in there.
  4. Spoon 4-6 tablespoons of tomato sauce onto the omelette and spread evenly. Ideally use some that is leftover from a sauce that has previously been made but some from a jar can also be used.
  5. Sprinkle the chopped tomato and onion evenly over the almost cooked omelette. Additional toppings can be used to make a different pizza. Peppers, mushrooms and cooked meat are just some ideas.
  6. Sprinkle the chopped herbs over. Basil is my preference but the exact choice is a matter of personal preference.
  7. Top with the grated cheese then place the pan under a pre-heated grill/broiler to melt the cheese. Be careful to only allow enough time to do that because the egg can overcook and become tough.
  8. Cut into four pieces and place on serving plates
  9. Serve immediately with Red Coleslaw and Rosemary Potato Wedges

Cut into smaller pieces to make an unusual finger food for a party.

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