Pepperoni & Jack Cheese Omelette

(1 serving) Printable Version

10 slices of thin sliced turkey pepperoni - diced
1/4 cup of shredded Monterey Jack cheese
3 eggs - well beaten
salt & pepper to taste

In a preheated 10 inch non-stick skillet, pour well beaten eggs in - swirl eggs around to cover bottom of pan and let them start to set up. Add salt and pepper. Then, add shredded cheese and diced pepperoni to one side of eggs. Let eggs continue to cook until they are almost no longer runny. Then, using a spatala carefully lift empty side of eggs and cover the cheese and pepperoni. Now carefullly flip over to lightly brown top side of omelette.

Regular pepperoni will work except it is a little more greasy. Egg-beaters can be used in place of fresh eggs. Receipe was invented when a Sunday morning search of my refrigerator for bacon or diced ham turned up only turkey pepperoni.

Recipe number 1773. Submitted 6/15/2006.

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