You are here

Cheese And Pepperoni Omelette

10min.chef's picture
Ingredients
  Eggs 2
  Ricotta cheese 1⁄2 Cup (8 tbs)
  Parmesan cheese 1 Ounce, grated
  Butter 1 1⁄2 Tablespoon
  Pepperoni 2 Ounce, thinly sliced
  Zucchini 1 Small, thinly sliced
  Onion 1 Small, thinly sliced
  Mozzarella cheese 2 Ounce, thinly sliced
Directions

MAKING
1. In a mixing bowl, beat the eggs with half the ricotta cheese and 1 tablespoon Parmesan; whisk to mix well.
2. In a frying pan, over medium temperature, heat 2 teaspoons butter until foamy and add pepperoni, zucchini, and onion; cook until vegetables are tender.
3. Gradually add the remaining ricotta and remaining Parmesan; turn off the heat, but leave pan on burner.
4. Top pepperoni mixture with mozzarella slices; cover pan.
5. In an omelet frying pan, heat 2 teaspoons butter over medium heat until foamy.
6. Pour in egg/ricotta mixture; reduce heat, cover, and cook, until eggs are set, as per requirement.
7. Shake pan to loosen omelet, spoon pepperoni mixture over half the eggs.

SERVING
8. Fold the omelet and cut in half, garnish with grated Parmesan cheese and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Breakfast
Method: 
Browned
Ingredient: 
Egg
Interest: 
Gourmet, Healthy
Cook Time: 
40 Minutes
Servings: 
1

Rate It

Your rating: None
4.29375
Average: 4.3 (16 votes)