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.
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Categories
- Meal Type: - Breakfast - Brunch - Everyday - Lunch - Main - Quick & Easy
- Cuisines: - Italian
- Ingredients: - Eggs
- Health and Diet: - Combination - Diabetic - Gluten Free - Low Carb - Nut Free - Sugar Free
- Skill Levels: - Easy
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