This omelet makes for a super fun breakfast or brunch entrée, or even a fun combination of pizza night plus breakfast for dinner!
Anyone else out there have a family who loves regular pizza nights? This is a fun play on pizza night (or pizza breakfast) that the whole family will love!
It’s also a fun way to show your kids that food can be fun! Just because you may not like a food in one form, doesn’t mean you won’t like it in another (shoot, I’m like that! I don’t like raw onions but love caramelized or cooked onions!). So if you’ve got a picky eater who isn’t too fond of eggs in scrambled form, give it a try in pizza form!
It’s also very much a husband-approved recipe. I tested a couple different breakfast/ brunch recipes a while back, and this omelet seemed to disappear before it barely made it out of the pan! Hopefully it will be a winner with your family as much as it is with mine! Try it out, and be well!
Open Faced Pizza Omelet
- 2 eggs
- 2 slices pepperoni chopped
- 1 tablespoon tomato sauce
- 2 tablespoons shredded mozzarella
- Seasonings: dried oregano garlic powder, salt, pepper, and either fresh or dried basil
Heat a small nonstick skillet over medium-low heat. Heat a very small amount of olive oil in skillet and brush it around.
Crack eggs into a bowl and whisk with a pinch of salt and pepper. Pour eggs into skillet.
As eggs are starting to set, season the top of the open-faced omelet with oregano and garlic powder. If using dried basil you can also add a pinch now, but if using fresh basil save it for the end.
Drizzle the tomato sauce over eggs and top with chopped pepperoni and shredded mozzarella.
Once the eggs have set, turn off heat. The residual heat from the eggs will continue to melt the cheese if it’s not yet melted.
If using fresh basil, julienne or chop it finely and add to the top of the omelet as you turn it off.
Serve immediately and enjoy!