Name: Pizza omelette
Yield: 2 servings
Cuisine: Breakfast/brunch
Ingredients: 1.00 tomatoes wedges; 25.00 g cheddar cheese finely grated; 50.00 g ham cut into strips; 6.00 black olives; 2.00 ml oregano; 3.00 eggs; 75.00 ml milk or water; nutmeg ground; salt and freshly ground back pepper; 25.00 ml butter

Recipe Disclaimer

Tap for method

Ingredients (10)

TOPPING

1.00	tomatoes — wedges
25.00 g	cheddar cheese — finely grated
50.00 g	ham — cut into strips
6.00	black olives
2.00 ml	oregano

OMELETTE

3.00	eggs
75.00 ml	milk — or water
	nutmeg — ground
	salt and freshly ground back pepper
25.00 ml	butter

Tap for ingredients

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.