This is an Italian omelet made with tomatoes, pepperoni, garlic, and herbs. It is spicy and good.
1 Roma tomato, diced
4 slices pepperoni, cut into eighth-inch strips
1 teaspoon dried basil (or 1 1/2 tablespoons fresh)
1 teaspoon dried parsley (or 1 1/2 tablespoons dried)
1/2 teaspoon clove garlic, minced
1 scallion, minced
1 tablespoon butter
3 eggs, lightly stirred
salt and pepper
1 tablespoon butter
- For filling: In a small pan, sauté the garlic and scallion in one tablespoon of melted butter, two or three minutes. Add the diced tomatoes, pepperoni strips, basil and parsley. Heat thoroughly and set aside.
- Choose the right size of pan. A three-egg omelet requires an eight-inch pan. The pan should be nonstick.
- Whisk the eggs together in a bowl.
- Put a pat of butter in your nonstick pan. Place it on medium-high heat. On our stovetop, a high BTU gas burner, that’s six out of ten. Heat the butter to just short of brown and swirl it around the pan.
- Pour the eggs into the hot pan. Salt and pepper the eggs.
- Scramble the eggs with a soft silicone spatula scraping the bottom and sides of the pan. The eggs will cook quickly and curds will form.
- When the eggs approach the consistency of cottage cheese with mostly solids but some liquid egg, stop stirring. Use the spatula as a paddle to pat the eggs down into an even layer. Let the eggs continue cooking until the liquids are set and the top of the omelet is cooked.
- Place 2/3 of the tomato and pepperoni filling just off-center of the omelet.
- The omelet should slip around in the pan without a hint of sticking. Move the pan to a plate, tip the pan on angle over the plate, and gently shake the omelet onto the plate filling side first.
- When the omelet is about half way onto the plate, twist the pan with your wrist folding the remaining omelet over that on the plate. The omelet should be folded over with the bottom edge protruding about one-half inch.
- Sprinkle with the remaining filling and serve hot.