• 1 tsp minced garlic
  • 1 Tbsp olive oil
  • 4 eggs, lightly beaten
  • 1/8 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup diced pepperoni
  • 1/4 cup grated mozzarella
  • 1/2 cup tomato sauce, warmed
  • Chopped fresh basil

DIRECTIONS:

1. In a large skillet, sauté garlic in oil for 1 minute. Pour in eggs and cook, tilting pan so uncooked eggs run to edges. When eggs are fairly firm, sprinkle with salt and pepper.

2. Arrange pepperoni and mozzarella on half of omelet. Fold other half over and continue to cook until firm.

3. Transfer to a large plate. Spoon sauce over top. Sprinkle with basil.

Print Friendly