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Skillet Veggie Omelet Pizza
Gooey melted mozzarella and sweet sautéed bell peppers turn standard morning eggs into a sliceable, pizza-inspired meal. You'll cook this vegetable-packed omelet flat in the skillet, creating a sturdy base that holds up perfectly to being cut into wedges. It's a clever way to make breakfast feel a bit more fun, though it works just as well for a fast, savory dinner. The combination of tender onions and fluffy eggs guarantees you won't leave the table hungry.
Equipment
- Stovetop
- Skillet
Ingredients
- 3 large eggs
- 1/2 cup (60 ml) bell peppers, chopped
- 2 tbsp milk
- 2 tbsp olive oil, divided
- 1/2 cup mozzarella, grated
- 1 large yellow onion, chopped
Instructions
- 1Warm 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion, bell peppers, a dash of salt, and a quarter teaspoon of black pepper. Cook until the vegetables soften.
- 2Transfer the softened vegetable mixture from the pan to a plate and set aside.
- 3Add the remaining 1 tablespoon of olive oil to the same skillet. Whisk the eggs and milk together, then pour the mixture into the hot pan.
- 4Once the eggs begin setting at the edges, gently scatter the cooked vegetables and grated mozzarella evenly over the top.
- 5Cover the skillet and continue cooking undisturbed until the eggs are fully set and the cheese melts completely. Covering the pan traps the heat to cook the top evenly without burning the bottom.
- 6Remove the pan from the heat and let the omelet rest for 2 minutes. This brief rest helps the eggs firm up so they won't fall apart when you slice the omelet into wedges.
Notes
- Variations: Swap the bell peppers for sautéed mushrooms, spinach, or diced tomatoes.
- Storage: Keeps in the fridge for up to 3 days in an airtight container.
- Reheat: Warm individual slices in a skillet over medium-low heat or microwave in 30-second bursts.