2Tablespoons water(optional, for a fluffier omelet base)
Salt and pepper, to taste
2Tablespoonspizza sauce (or tomato paste)
¼ cupmozzarella (grated)
4slicespepperoni(cut into strips)
½ cupbaby spinach leaves(finely sliced)
¼ cupmushrooms(finely sliced)
1Tablespoonolive oil(for cooking)
Instructions
Prep your toppings: Sauté mushrooms in a non-stick pan for 2–3 minutes until softened. Add spinach and stir just until wilted. Set aside.
Whisk the eggs: In a bowl, beat the eggs with water (if using) and season lightly with salt and pepper.
Cook the omelet base: Heat a small amount of oil or butter in a non-stick pan over medium heat. Pour in ¼ the egg mixture (for one pizza), swirling to cover the base. Let cook for 2–3 minutes, until just set.
Add toppings: Spread 1 tablespoon pizza sauce over the top. Sprinkle with cheese, spoon over the cooked mushrooms and spinach, then arrange pepperoni on top.
More Egg: Top with ¼ of the egg mix,
Melt and finish: Cover the pan with a lid and let it sit for4-5 minutes until the egg is set. Alternatively, place the pan briefly under a grill/broiler for a bubbly top.
Serve: Slide onto a plate, slice like a pizza, and enjoy warm.