Ingredients

• 6 large eggs
• 1 tsp dried oregano
• Seasoning
• 1 tbsp vegetable oil
• 2 tomatoes, sliced
• 40g pepperoni, sliced
• 150g mozzarella cheese, sliced
• 25g olives

Directions

1. Preheat the grill to medium.
2. Beat eggs with the oregano and salt and freshly ground black pepper.
3. Heat the oil in a 21-23cm omelette pan over a medium-high heat.
4. When hot add the eggs and swirl round the pan. Take a fork or chop sticks
and stir the egg mixture gently. When the mixture is two thirds set, stop stirring.
5. Shake pan to level the surface, cook for 1 minute. Top with tomatoes, pepperoni, mozzarella and olives.
6. Cook under a hot grill for 4-5 minutes or until golden. Cut into wedges and serve with a rocket salad.

Serve immediately with fresh basil and more parmesan.

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