Egg Omelet Easy Recipes
How did you like it?
- Qty. depends on # of people, Eggs
- Marinara Pizza Sauce
- Mozzarella Cheese, Shredded
- Parmesan Cheese, Grated
- Pepporoni, Sliced
- Other Meats, Optional
- Spices, Basil, Oregano, etc.
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Save the carbs, calories and bread for another day by trying this Pizza Egg Omelet recipe I have developed. It truly taste like you are eating a Pizza without the dough; good for breakfast, lunch or dinner. This high protein Egg Omelet will keep you feeling fuller longer, and has all the great taste of a REAL PIZZA!
Prepare the omelet
To make this Pizza Egg Omelet, you will need to prepare your omelet like you would normally do. You can use as many eggs as you like per omelet. I personally use around 2-3 eggs per omelet, depending on who I am making one for.
Heat your pan on medium heat and add lots of butter for proper lubrication. Wait just a few moments as you put the fresh, scrambled eggs into the pan so that the egg can go from a liquid to a solid. After that point, the egg can move along the pan easily.
You are going to cook the egg evening, and move it along the bottom of the pan constantly to prevent it from sticking and to keep it loose and ready to be folded.
Make the Omelet a Pizza Omelet
Just as you would add your favorite toppings to any Egg Omelet, simply turn this Egg Omelet into a Pizza Egg Omelet.
Add a thin or thick layer of Marinara Sauce onto your halfway cooked Egg Omelet. Then add a thin or thick layer of Mozzarella Cheese.
Add a thin or thick layer of Pepperoni Slices to your Egg Omelet. If you enjoy other cooked meats such as Ham, Turkey, Sausage, Bacon, etc. now is the time to do that also.
You can easily add Onion or Green Bell Pepper to this recipe and make it a Supreme Pizza Omelet if you wish, but I would recommend cooking the Onions and Green Bell Pepper ahead of time, as they would still be crispy and crunchy inside the Omelet. The Omelet is already halfway finished cooking, so there isn't enough time to finish cooking the Onion or Green Bell Pepper without drying out or burning your Omelet.
Fully Loaded Omelet. All it needs is a flip!
After you flip your Egg Omelet onto itself, I recommend putting a pot lid over the Omelet, to cover it and build heat inside the Omelet. This heat will help melt the cheese inside.
**Tip** Do this quickly, because you can easily burn the bottom of your Omelet if you are still using Medium heat. I recommend reducing the heat to Low or simply turn if off for a few moments. The heat inside of the pan will be enough to heat the inside of the pot lid.
I add my garnish of Italian Seasoning at this time.
Plate and Serve
As the Marinara Sauce begins to come out around the sides of the Omelet, I take this as a sign that my cheese has been melted. I plate the Omelet and serve it to my family. I choose to add a second garnish of either more shredded Mozzarella Cheese on top; I however used grated Parmesan Cheese this time around.