A delightful twist on a classic omelet, combining the flavors of pizza with the simplicity of breakfast.
Crack the eggs into a mixing bowl and whisk them together with the milk and Italian seasoning until well combined.
Whisking the eggs thoroughly ensures a uniform texture and helps achieve a fluffy omelet.
Heat the butter in a non-stick skillet over medium heat until melted and slightly bubbling.
Using a non-stick skillet prevents the omelet from sticking and makes flipping easier.
Pour the egg mixture into the skillet and let it cook undisturbed for a minute. Then, gently lift the edges with a spatula to allow uncooked egg to flow underneath.
Cooking over medium heat ensures the eggs cook evenly without browning too much.
Once the eggs are mostly set, spread the pizza sauce over one half of the omelet.
Warming the pizza sauce slightly before adding can enhance its flavor.
Sprinkle the mozzarella cheese over the pizza sauce, then layer the pepperoni slices on top.
Distribute the toppings evenly for consistent flavor in every bite.
Carefully fold the omelet in half to cover the filling, then remove from heat and let it sit for a minute to allow the cheese to melt.
Letting the omelet rest off the heat helps the cheese melt without overcooking the eggs.
Serve the omelet warm, optionally garnished with fresh basil or parsley.
Garnishing with fresh herbs adds a pop of color and enhances the presentation.
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