As usual, T and I woke up yesterday morning wondering “what are we going to have for breakfast?” Inspired by our late-night antipasto the night before, I came up with the fabulous idea of a pizza omelet. (My first idea was actually to make a pizza, but a look in The Joy of Cooking and I realized that the dough alone would take two hours.)
Ever the efficient technician, I put my little handy chopper to work and got busy with the prep. Omelets are T’s specialty, so I “let” him do the actual cooking.
About 30 minutes after the idea first came to me, we sat down to what turned out to be the best omelet, ever. After eating, we sat in the back yard and pondered the amazing culinary creation we had just devoured. We waxed philosophical/poetic the intricacies and richness of the flavours. We basked in the warm summer sun and rubbed our satiated bellies. Needless to say, this ain’t your mama’s omelet (or IHOP’s either for that matter.)
The savory flavours are rich, and layered, much like a gourmet pizza. There’s really no need for a side dish, simply pair with a glass of OJ and chow down!
Pizza Omelet
5 eggs, beaten
1/2 – 1 cup shredded mozzarella cheese
1/2 – 1 cup pepperoni, diced
1/4 cup sun dried tomatoes, chopped
1/4 cup kalamata olives, pitted and chopped
3-5 cloves garlic, minced
1 TBS boxwood basil leaves ( or substitute sweet basil, chopped)
olive oil
splash of cream, half-and-half, or milk
Serves: 2
Beat eggs, add a splash of cream (this makes ’em fluffy), and a sprinkle of cheese. Coat pan with olive oil or non-stick spray, heat to medium heat. Pour half of eggs in pan, and cook until bottom is firm and top is slightly runny; flip. While the bottom side finished cooking, add half of each filling ingredient (basil, cheese, garlic, olives, pepperoni, tomatoes). If you like, you can sauté garlic with olive oil in a separate pan before adding to omelet (be sure to do this before you beginning cooking your eggs, or else your eggs will be well cooked before you get around to adding the filling!) Slip spatula under one side of omelet and fold in half. Let it continue to cook for another 30 seconds then remove from pan and plate. Repeat for second omelet. Drizzle cooked omelets with a little left-over sun-dried tomato oil and garnished with a sprig of boxwood basil and serve.
The only thing that I can think of that would make this omelet better is mushrooms. But, as usual, I didn’t have any available. I recommend sauteing the mushrooms separately before adding to omelet. You can even saute them with the garlic and kill two birds with one stone!
While I think that this omelet is perfect just the way it is (wink), if there’s an ingredient that you don’t like, leave it out. If there’s something you love on your pizza (anchovies?), feel free to add. Just keep in mind that sometimes, less is more, and try to use flavours that naturally work well together.
Chef’s notes:
- DO NOT ADD SALT (OR PEPPER) TO OMELET WHILE COOKING. Trust me, the cheese, olives, and pepperoni will add enough salt to flavour your omelet. Pepper is a personal choice, but I think the pepperoni adds plenty of spice.
- For the mozzarella, I used Kraft 2% string cheese (cheese connoisseurs gasp!) because it’s what I had available. You’re welcome to use whatever kind or brand of mozzarella you have handy.
- I prefer California Sun Dry Sun-Dried Julienne Cut Tomatoes with Herbs.
- Boxwood basil is excellent for cooking. The leaves are the perfect size right off the stem and don’t require additional chopping. I don’t think you can buy it in stores, but you can certainly grow your own!
- And finally, kalamata olives are a must. Please, I beg of you, don’t buy a cheap can of black olives. They just won’t do.
The Ingredients
(In case you’re wondering, yes, that’s my washing machine that the ingredients are sitting on. Why do you think I call this The Cracker Box Kitchen?)
Remind me to never read CrackerBoxKitchen recipes before breakfast when I am hungry and not up for running out to the store. I am drooling!
We need to make these like every day next week.