Omelette Pizza

Female Cookbook Volume 22, p. 42

6 eggs, beaten

200g [scant 1 cup] cheese, shredded

4 mushrooms, sliced

1 capsicum [bell pepper], chopped

4 tomatoes, peeled and chopped

1 small bunch of parsley, chopped

2 tbsp tomato paste

Pinch of basil

Pinch of oregano

Pinch of salt

Pepper

I've never understood peeling tomatoes when their skin is already so thin. These ones just got chopped. 

Add tomatoes, parsley, tomato paste, basil, oregano, salt and pepper to the eggs. 

Hey! Wait! What about the capsicum?!

Heat 2 teaspoons of margarine in a frying pan. Pour the egg mixture into the pan. Lower the heat. Spread the mushroom and cheese over the omelette. 

Since the recipe left the poor bell peppers out, I mixed about 3/4 of them in with the egg mixture, and put the rest on top with the cheese and mushrooms.

I also used more cheese than it called for. Because recipes never call for enough cheese. 

Cover the pan and let the omelette cook for about 20 minutes. 

Eat it with a fork, but be ready for a surprising amount of pizza flavor!

My Rating: 4/5 "Creative, eh? All the fresh veggies are great, and the cheese and tomato paste give it a lot of substance. It's sloppy in all the best ways!"