Pepperoni Omelette

before lidded and simmered.Pepperoni Omelette

1 teaspoon butter
6 eggs beaten
12 slices of pepperoni
1-2 green onions finely chopped (or yellow onion minced)
1/4 of a red pepper finely chopped
1 small tomato diced (squeeze out excessive juice, you do not want a soggy omelette)
2 tablespoons of bacon bits
Optional: ham chopped small
salt and pepper
1/4 cup parmesan petals
1/2 cup grated cheddar cheese

Have all your ingredients ready to go.
In a large non stick frying pan grease the pan with butter,
Lay out the pepperoni slices in a sunburst pattern.
Turn onto medium heat and as they start to sizzle carefully pour the beaten eggs over them.
Sprinkle the green onion, coloured pepper, diced tomato, bacon bits on top evenly around.
Salt and pepper to taste.
Sprinkle with parmesan petals and grated cheddar cheese.
Turn down the heat to halfway between low and medium. Cover with a lid.
Simmer for 5-10 minutes, the eggs shouldn’t be runny in the centre.
Slow cooked eggs are more fluffy and not rubbery.
Fold omelette in half, cut in half again and serve immediately.
Serves 2 hungry people.

I make this a supper meal, serve with hash browns.
Reduce quantities for a lighter meal.