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
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.