Pepperoni Omelet

Peter J's Note:

A great cure for a hangover. Serve with a few glasses of orange juice followed by a few glasses of water.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 1

• 3 medium eggs
• ½ teaspoon Tabasco sauce
• 1 medium potato
• 1 medium onion
• 1 medium tomato , coarsely diced
• 50 g pepperoni , thinly sliced
• 50 g tasty cheese , grated
• ¼ teaspoon ground black pepper

Directions:

1. Whisk eggs in a bowl with Tabasco sauce.
2. Grate onion and potato into same bowl.
3. Add diced tomato and mix together.
4. Place mixture into a lightly oiled small skillet or fry pan over medium to low temperature.
5. Immediately layer pepperoni slices over the top and sprinkle with grated cheese.
6. Grind pepper over the top.
7. Cook around 15-20 minutes until egg has set on the top and cheese has melted, there is no need to flip it.

Reviews

[Noo]

Completely delicious....we just loved this. Packed full of flavour, and all of the necessary components to bring you back to life after a glass too many.
A great dish-cheers Peter.
Made for Aus/NZ Recipe Swap #59.

[I'mPat]

I scaled this back for 1 and the flavours were great though I was a little more generous with the tabasco, even on the lowest setting mine was well and truely cooked in 8 minutes and a little burnt on the bottom which meant when I put it on the plate it broke up so next time I'll put the heat mat under the frypan and would also like to try it with a spicy charizo sausage. Thanks Peter, made for Aussie/Kiwi Swap #54 July 2011.

[Baby Kato]

Wow Peter, what a great dish. We enjoyed this spicy omelet very much. The flavor that the pepperoni brings to the dish is outstanding, it blended beautifully with the old cheddar cheese, potatoes, sweet onions and egg. Thanks so much for sharing another great breakfast alternative.

Updated: I have made this many times now, substituting salami for the pepperoni and changing the types of cheese. One thing has never changed, it is always as good as the first time. Kudos on an excellent recipe Peter.