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Puffy Pizza Omelette

"Boost any day with this super combo! The flavour of pizza is always a hit and eggs are a terrific, nutritious pick-me-up for any busy week night. The cream creates a puffy, tender omelette – any day magic that's sure to lift the whole family"
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Ingredients

29 m servings 339 cals
Original recipe yields 4 servings

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Directions

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  • Prep

  • Cook

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  1. Preheat the broiler with rack positioned 6 inches (15 cm) from heat.
  2. In a bowl, whisk eggs with flour, oregano, salt and pepper; whisk in cream until blended.
  3. In a large nonstick skillet, melt butter over medium-high heat; add potatoes, mushrooms, green pepper and ham (if using); saute for 8 min or until mushrooms release their liquid and start to brown and potatoes are tender. Reduce heat to medium-low and pour in egg mixture. Cook, stirring gently with a heatproof spatula for about 2 min or until eggs are about half set. Cook without stirring for 3 min or until eggs are almost set.
  4. Broil for about 3 min or until omelette is puffed and browned. Arrange tomatoes on top of omelette and sprinkle with cheese; broil for 1 min or until cheese is melted.

Footnotes

  • If your skillet has a plastic handle, wrap it in foil and angle it outside of the oven while broiling the omelette.

Nutrition Facts


Per Serving: 339 calories; 22.2 g fat; 16.7 g carbohydrates; 19.4 g protein; 294 mg cholesterol; 601 mg sodium. Full nutrition

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Reviews

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I like recipes you can modify to what ingredients you have on hand. I had no mushrooms so subbed onion instead. Also used a mozzarella/cheddar cheese combo. The omelet was fluffy! The directions...

Very good. Fluffy too! Had no ham so I used bacon, also used mozzarella and cheddar. Original recipe yielded three large servings, enough for three adults for a quick dinner. Will make again.

Looked good but my family didn't love it.