Open-Faced Pizza Omelet
This scrumptious omelet is an excellent choice for a satisfying breakfast or any other time when you yearn for a simple yet delightful meal.
Ingredients:
4 large farm-fresh eggs
1/4 cup of your preferred cheese
8 to 10 slices of pepperoni
1/2 teaspoon of onion powder
1/2 teaspoon of smoked paprika
1/2 teaspoon of freshly ground black pepper
1/4 teaspoon of seasoning salt
Cooking spray or a small amount of canola oil
Optional ingredients:
Cooked breakfast sausage
Chopped cooked bacon
Rinsed and chopped spinach or other leafy greens
Instructions:
Begin by cracking the eggs into a bowl.
Whisk the eggs vigorously until they are well beaten and the yolks and whites are fully combined.
Sprinkle the onion powder, smoked paprika, freshly ground black pepper, and seasoning salt into the beaten eggs. Mix thoroughly to evenly distribute the flavors.
Heat a non-stick skillet over medium heat and lightly coat it with cooking spray or a small amount of oil. (I used a 6-inch skillet.)
Pour the egg mixture into the skillet, ensuring it spreads evenly to form a round shape.
Allow the omelet to cook undisturbed for a few minutes until the edges start to set.
Next, add pepperoni slices and cheese on top of your omelet. If desired, add any optional ingredients, such as cooked breakfast sausage, chopped bacon, or rinsed and chopped spinach.
Cover the skillet with a lid or aluminum foil to help melt the cheese and cook the toppings thoroughly.
Continue cooking the omelet until the cheese is melted and the eggs are fully set, approximately 5-7 minutes.
Once cooked, carefully slide your open-faced pizza omelet onto a serving plate.