Pepperoni pizza omelette

Serves 2- 4 Prep 5 mins plus cooling Cook 20-25 mins

250ml passata 2 tbsp tomato purée 3 garlic cloves, grated 6 large free-range eggs 2 tsp dried oregano olive oil, for cooking 150g sliced pepperoni 2 balls of mozzarella (about

125g each), drained 2 tbsp fresh oregano leaves 30g parmesan small handful of basil leaves

1 Heat the passata, tomato purée and garlic in a saucepan over a medium heat. Simmer until the sauce is nice and thick, about 8-10 mins. Remove from the heat, season to taste and leave to cool.

2 Preheat oven to 200C/180C fan/gas 6. In a bowl, whisk together the eggs and oregano with some seasoning.

3 Heat some olive oil in a 24cm non-stick ovenproof frying pan over a medium-high heat. Pour in the egg mixture and stir until it is almost fully cooked. Remove the pan from the heat when the omelette is still a little runny and wobbly in the middle.

4 Gently spread the tomato sauce all over the omelette. Cover with the pepperoni, then tear the mozzarella into pieces and scatter it over.

5 Sprinkle the fresh oregano leaves over the top, then put the pan in the oven and cook the pizza omelette for 8-10 mins until the cheese has melted and the base has set.

6 Remove from the oven and immediately grate the parmesan over the top. Scatter with the basil leaves and serve at once, directly from the pan.