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Pizza-topped omelette

Ingredients 9
Servings 4


  • 45
  • 1
    medium onion, chopped
  • 1
    clove garlic
  • 410
    tomatoes with their juice
  • 15
    dried origanum
  • 8
  • 30
  • 1
    salt and freshly ground black pepper to taste.
  • 190
    grated mozzarella cheese


Melt 15 ml (1 T) of the butter in a frying pan over medium heat. Add onion and garlic and sauté, stirring, until onion is cooked. Add tomatoes and their liquid, with the origanum. Stir, breaking up the tomatoes with a fork. Reduce heat and simmer, uncovered, stirring occasionally, for about 20 minutes, or until the sauce has thickened and most of the liquid has evaporated. Set aside. In a bowl, beat together eggs, water, salt and pepper. Melt remaining butter in a wide frying pan over medium to low heat. Add egg mixture and cook, gently lifting so that the cooked liquid can flow underneath, until the eggs are soft set. Transfer omelette into a lightly buttered, ovenproof dish. Spoon the tomato sauce on top and sprinkle with cheese. Place under a preheated grill on the middle tray until the cheese melts. To serve, cut into wedges, lifting out with a spatula. Serve immediately with a salad.

Read more on: eggs  |  shallow-fry

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