Perfect pizza omelette

29 April 2014 - 09:02 By Sunday Times Food Weekly
An omelette. File photo
An omelette. File photo
Image: Pick n Pay

Hearty breakfast that appeals to the eye

INGREDIENTS

12 extra-large eggs
5ml (1 tsp) Italian dried mixed herbs
45ml (3 tbsp) water
Salt and pepper, to taste
15ml (1 tbsp) butter
15ml (1 tbsp) oil
100ml ready-made tomato pasta sauce
125g bacon bits, crisply fried
Handful pited black olives and handful button mushrooms, sliced
125ml (1/2 cup) cheddar cheese, grated
125ml (1/2 cup) mozzarella cheese, grated

METHOD

Preheat the grill. In a large mixing bowl whisk together the eggs with the herbs, water and seasoning.

Heat the butter and oil in a large non-stick pan, pour in the egg mixture and cook until just set on the bottom.

Place pan under the grill to brown the top.

Remove from the grill, spread with the pasta sauce and sprinkle with bacon, olives, mushrooms, cheddar and mozzarella.

Grill until the cheese melts, cut into wedges and garnish with fresh parsley if desired.

Serves 6

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