This pizza style omelette is delicious and a good alternative to pizza if you are craving crispy egg.
This is my go to omelette when I crave pizza but want that crispy outer egg skin that the frypan creates when cooking an omelette. This tasty omelette is gluten and lactose free, can be adapted for vegetarians and suits those on a low FODMAP eating plan. Serve the omelette by itself for breakfast or brunch or with a fresh green crispy salad for lunch and dinner.
Ingredients 1 egg
1/8 cup water
1 slice ham chopped (exclude for a vegetarian option)
8 kalamata olives chopped
1/8 cup chopped red or yellow capsicum
1/8 cup chopped tomato
1/8 cup chopped pineapple
1/8 cup grated cheese (lactose free if required)
2 tablespoons olive oil
Beat the eggs, water and set aside.
Heat 1 tablespoon of olive oil in a frypan on high for 1 minute.
Add ham and fry for 2 minutes.
Add capsicum, olives and pineapple and fry until the capsicum is just tender, approximately 2 minutes.
Frying the ham, pineapple, capsicum and olives will intensify the flavours
Add tomato and fry for 1 minute, taking care not to let the tomato stick to the frypan.
Add 1 tablespoon of olive oil and evenly distribute the ham, capsicum, pineapple, olives and tomato around the frypan.
Add the egg mixture and gently tip the frypan side to side until the ingredients are just covered, taking care not to get egg on the edge of the frypan.
Sprinkle cheese on top of the egg mixture, cover with a lid and cook for 2 minutes or until the edges of the omelette starts to turn brown.
Gently lift the edge of the omelette with a spatula, moving around the edge of the frypan in a full circle.
Use the spatula to gently roll the omelette and transfer to a serving plate