Seasonings: dried oreganogarlic powder, salt, pepper, and either fresh or dried basil
Instructions
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.