Starting with this recipe, I made a pizza omelette for breakfast yesterday. The method the recipe gives leaves the eggs nicely tender. I topped it with tomato sauce, fried onions, cooked bacon, and mozzarella. I cooked/baked it in a cast iron pan and the omelette slid out of the pan pretty easily. I suggest waiting a few minutes after the omelette is out of the oven before removing it from the pan, though – the mozzarella slid to one side of the omelette when I slid the omelette onto a plate.

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