It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Pepperoni Omelet
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- #79115
It's like having pizza for breakfast! This omelet is loaded up with pepperoni, mozzarella, and tomato.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 eggs
1 tablespoon milk
1 teaspoon minced fresh basil
9 slices pepperoni
2 ounces shredded Mozzarella cheese
1 roma tomato, chopped
directions
Whisk together the eggs, milk, and basil in a bowl.
Heat a small non-stick skillet over medium heat.
Add the eggs to the skillet and cook, without stirring, for 5 minutes. Gently lift the edges of the omelet with a spatula and let any uncooked egg mixture run under.
Place pepperoni slices on half of the omelet. Sprinkle with the mozzarella cheese and diced tomato. Fold the other half of the omelet over the filling. Let the omelet cook for 5 more minutes or until the filling is heated and the egg is fully cooked.
Slide the omelet onto a serving plate and serve immediately. You can garnish it with additional tomato and cheese, if desired.
nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
reviews & comments
December 17, 2012
Brent loves pepperoni so I figured he'd enjoy this breakfast recipe - and he did! I think I would prefer mixed Italian seasoning instead of just the plain basil (basil was fine, I just kinda wanted a more pizza-ish taste). The pepperoni is salty so the recipe didn't really need any extra salt but I did add some black pepper.