Pepperoni “Pizza” Omelette
This is an open face omelette with pepperoni, cheese, button mushrooms and cherry tomatoes. I call it “pizza” since the omelette looks like one at first glance. This faux pepperoni pizza is perfect for a low-carb dish or as an appetizer. Basically I switched the pizza crust to an omelette instead. You can serve it with toast if not eating low-carb.
See Also:
It will be even more realistic with pizza sauce (I didn’t add it since I am counting calories), so you can add it if preferred. My family said that this “pizza” is just as nice as the real thing (really? lol :O) with the soft egg base for a change.
Step-by-Step Photos
This is the pepperoni I bought which is very convenient to use. I bought it from Cold Storage (Singapore) at S$6.30. I freeze leftovers in flat freezer bags of 16 (the amount I used each time), so this packet really lasts me a long time. Because the pepperoni is salty, I did not need to season the omelette much.
Arrange the pepperoni one layer in a non-stick pan and bring it to medium heat. There is no need to add oil, as the pepperoni slices will render out oil when heated. Pan fry them briefly on both sides.
Using the oil rendered by the pepperoni, stir-fry sliced button mushrooms until softened. There is no need to season the mushrooms since the oil is already infused with pepperoni.
Now it’s time to make the omelette “pizza base”. I don’t have the pictures prior to this, as timing is important when making an omelette and taking pictures always ruin the egg for me >.< Pour the egg mixture into the greased pan. As the eggs set, pull edges with a spatula to draw the mixture from the sides to the centre, letting uncooked egg flow underneath. Do this until the omelette is just set with still some raw egg on top as pictured above. Turn off the stove.
Add a layer of shredded cheddar cheese, followed by the “pizza toppings”: pepperoni, mushrooms and cherry tomatoes.
Normally one would put the “pizza” in the broiler to melt the cheese but my method is simpler. I just put the lid on, turn the heat back on and simmer for 1 minute, or until cheese is fully melted.
Pepperoni "Pizza" Omelette Recipe
You can replace mushrooms and cherry tomatoes with other usual pizza toppings, such as onions and bell peppers.
If you wish to use pizza sauce (omitted in this recipe for low-carb), spread pizza sauce on the omelette (step 3), before adding the cheese and toppings.
Ingredients:
- 16 pepperoni round pieces
- 2-3 button mushrooms cleaned* & sliced thinly
- 2 cherry tomatoes sliced thinly
* clean the mushroom caps by wiping with a clean & damp kitchen towel
Ingredients for ONE omelette (this recipe makes 2):
- 2 eggs
- 1/8 tsp garlic salt (or a small pinch of sea salt)
- 10 grams unsalted butter
- 1/2 cup shredded white cheddar cheese
Serving suggestions
- baby spinach (or basil/chopped parsley etc)
- sliced shallots
You also need
- 20 cm non-stick pan for making the omelette
- heat-resistant silicon spatula
Directions:
- Cook pepperoni and mushrooms. Arrange pepperoni pieces one layer in the pan. Pan fry briefly on both sides until cooked. Remove pepperoni from pan and set aside. Using the oil rendered by the pepperoni, stir-fry the sliced mushrooms for 1-2 minutes or until softened, remove from pan and set aside. Carefully wipe the pan clean with kitchen paper towels.
- Make the omelette (“pizza” base). Thoroughly beat two eggs with garlic salt in a small bowl. Into the previously cleaned pan, add butter. Swirl the pan to coat it evenly in the melted butter. Pour the egg mixture into the pan. As the eggs set, pull edges with a spatula to draw the mixture from the sides to the centre, letting uncooked egg flow underneath. Do this until the omelette is just set with still some raw egg on top. Turn off the stove.
- Add the “pizza” toppings. Add a layer of cheese over the omelette, then arrange half portion of pepperoni, mushrooms and tomatoes on the omelette. Put the lid on, turn on the stove to medium low, and allow the omelette to simmer for 1 minute, or until the cheese fully melted.
- Garnish & serve. Loosen the edges of the omelette with a spatula. Slide the omelette into a serving plate and fold it in half. Garnish with baby spinach and shallots. Repeat step 2 to make another omelette with the remaining mushrooms.