Pizza omelette

Recipe from: 8/20/1992 12:00:00 AM
Ingredients 12
Servings 2
Time

Ingredients

  • TOPPING
  • 1
    tomato, cut into wedges or slices
  • 25
    g
    Cheddar cheese, finely grated
  • 50
    g
    ham, cut into strips
  • 6
    black olives
  • 2
    ml
    origanum
  • OMELETTE
  • 3
    eggs
  • 75
    ml
    milk or water
  • nutmeg
  • salt and finely ground black pepper
  • 25
    ml
    butter
 

Method

 
Assemble the topping ingredients and set aside. Place the eggs and milk in a mixing bowl. Beat with a wire whisk until well blended. Season with nutmeg, salt and finely ground black pepper to taste. Heat the butter in a pan. Pour the egg mixture into the pan. Insert an egg lift between the egg mixture and sides of the pan to allow the uncooked egg mixture to run out and cook. Sprinkle the omelette with the topping when the egg mixture has nearly set. Cover the pan with a lid, reduce the heat, and heat until the egg mixture has set and is easily lifted from the base of the pan. Remove from the heat, cut into wedges and serve immediately. Serves 2-3.
 

Read more on: eggs  |  shallow-fry
 

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