Recipe: Pizza Omelets (3 - not Denny's)

PIZZA OMELET
Servings: 4

8 eggs
1/2 pound bulk sausage, browned and drained
3/4 bell pepper, chopped fine
1 medium onion, chopped fine
1/2 cup chopped green onion tops
1 (4 1/2 ounce) jar chopped mushrooms, drained
2 cups grated Cheddar cheese

Over very low heat, in a 12-inch black-iron skillet coated with nonstick cooking spray, break in the eggs (not beaten). Sprinkle browned sausage to cover all eggs lightly. Sprinkle bell pepper, onions and mushrooms over eggs. Cover entire skillet with grated cheese. Let cook very slowly until the egg yolks and vegetables are done. Slice into one-egg portions to serve.

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PIZZA OMELET
Source: Quick Cooking
Servings: 1

2 eggs
2 tablespoons milk
1 tablespoon butter or margarine
1/4 cup pizza sauce
10 slices pepperoni
1/4 cup shredded mozzarella cheese
1 tablespoon shredded parmesan cheese

In a bowl, beat eggs and milk. In a skillet over medium heat, melt butter. Add egg mixture. As eggs set, left edges, letting uncooked portion flow underneath. When eggs are completely set, remove from the heat.

Spread pizza sauce over half of the eggs; top with the pepperoni and mozzarella cheese. Fold in half; sprinkle with Parmesan cheese. Serve immediately.

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PIZZA OMELET

1/4 cup finely chopped red, yellow and/or green sweet bell pepper
1/4 cup finely chopped red or yellow onion
1/2 teaspoon Italian seasoning, crushed
1/2 cup prepared chunky-style spaghetti sauce
1/2 cup sliced fresh mushrooms
2 eggs, beaten

Evenly coat a 7- to 8-inch omelet pan with spray. Add pepper, onion and seasoning. Cook, covered, over medium heat until peppers are soft, about 2 to 3 minutes.

Meanwhile, in small saucepan, stir together sauce and mushrooms. Cook over low heat until heated throughout. Keep warm while preparing omelet.

Pour eggs over pepper mixture. (Eggs should set immediately at edges.) With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary. Reserving some sauce for topping, when top of omelet is thickened and no visible liquid egg remains, spoon hot sauce onto omelet in half or roll. Slide from pan onto plate. Spoon on remaining sauce.