Pep­per­oni pizza omelette

Easy Cook - - WEEKEND TOM KERRIDGE -

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

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.

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

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.

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

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.

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.

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