Pizza-topped omelette

True Love
4 servings
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Eggs

By Food24 November 03 2009
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Ingredients (9)

45.00 ml butter
1.00 onion — medium, chopped
1.00 garlic — cloves
410.00 g tinned tomatoes
15.00 ml dried oregano
8.00 eggs
30.00 ml water
1.00 ml salt and freshly ground black pepper — to taste
190.00 ml mozzarella cheese — grated
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Method:

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.



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