Name: Pepperoni and tomato omelette
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 3 small eggs; 4 pieces of pepperoni; ½ red onion; 4 cherry tomatoes; 1 tsp balsamic vinegar; Basil leaves; Lettuce; Cheese slices (optional)

Pepperoni and tomato omelette

11 May 2022

by Dinna

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

This Italian-style pepperoni and tomato omelette is ideal for an easy going weekend breakfast or brunch. It’s ready within 10 minutes, yummy and filling. Serve it with fresh, crusty bread and a crispy green salad on the side. For a cheesy version you can add Cheddar, Emmental, Gruyere, mozzarella or goats’ cheese.

Ingredients

3 small eggs
4 pieces of pepperoni
½ red onion
4 cherry tomatoes
1 tsp balsamic vinegar
Basil leaves
Lettuce
Cheese slices (optional)

Instructions

In a small bowl, whisk the eggs with a couple pinches of salt.
Cut the tomatoes in half and thinly slice the onion. Cut the pepperoni into small pieces.
Heat the oil in a frying pan. Add the on onion and gently sauté, over low heat until soft. Add the tomatoes, pepperoni and the balsamic vinegar, then stir until the onion and tomatoes have slightly caramelised. Transfer the mixture to a plate.
Clean the pan with kitchen towels, then add a small spoonful of oil.
Pour in the whisked eggs, letting the mixture spread out evenly. Lay the cheese slices on top, if used.
When the surface of the omelette has set, spoon the tomato & pepperoni mixture onto half of it, scatter some basil leaves on top, then gently fold the other half over, using a spatula. Cook for another minute, then transfer it to a plate.
Serve warm with a crispy salad on the side.