Pizza omelette

This is a great store cupboard dish. The topping could be sweetcorn, bacon or left over meats.  Because time is of the essence, make sure all the ingredients are ready before you start cooking. The fresher the eggs the better, suggests Rosemary Morris of Hill House Farm, who supply Stonegate with eggs from their flock of hens.

 

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves: 4

Ingredients

6 large Freedom Food labelled eggs
1 tsp dried oregano
salt and freshly ground pepper
1 tbsp vegetable oil
2 tomatoes, sliced
50g / 2oz pepperoni, sliced
150g / 5oz mozzarella cheese, sliced
25g / 1oz olives
rocket salad, to serve
 

Method

1. Preheat the grill to medium.
2. Beat eggs with the oregano and salt and freshly ground black pepper.
3. Heat the oil in a 21-23cm omelette pan over a medium-high heat. 
4. When hot add the eggs and swirl round the pan.
5. Take a fork or chop sticks and stir the egg mixture gently. 
   When the mixture is two thirds set, stop stirring.
6. Shake pan to level the surface, cook for 1 minute.
   Top with tomatoes, pepperoni, mozzarella and olives.
7. Cook under a hot grill for 4-5 minutes or until golden.
8. Cut into wedges and serve with a rocket salad.