Ingredients
- 16 slices of pepperoni
- 3 teaspoons of water
- Salt and black pepper to taste
- 6-8 eggs
- 1/2 red pepper finely chopped
- Olive oil
Method
- Heat a small, non-stick frying pan and add a teaspoon of olive oil.
- Gently fry the red pepper until it starts to soften and add the pepperoni and fry for another minute or so.
- Beat the eggs, water, salt and pepper together in a jug. Pour the egg mixture into the frying pan with the red peppers.
- Using a plastic egg slice, quickly draw the egg into the centre of the pan. This allows the uncooked egg mixture to get to the bottom of the pan to cook. You will need to do this for a few minutes.
- Continue until the omelette is well cooked, with no runny egg left.
- You can slip the omelette onto a plate as it is or fold it over before serving.
Tip: Make a side salad out of any fresh vegetables you like, e.g. tomatoes, lettuce, grated carrot, chopped celery, cucumber or what ever you like. Top with a little olive-oil based salad dressing.
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