Omelet Italiano

I started to collect recipes back in 2006. There are still recipes that I haven't tried from when I first started collecting recipes. This omelet is one of those first few recipes.  I was never able to make one until last week. I made TWO {consecutive} perfect omelets. They were incredible!

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What you need:

• 1/2 tsp. dried oregano
• 1/2 tbsp. butter
• 1 can stewed Italian tomatoes
• 4 eggs, beaten with 1/4 cup water*
• 3 tbsp. butter
• 1/2 cup shredded mozzarella cheese*
• 1/3 cup diced pepperoni*
• 2 green onions, diced*

*You'll want to double these for 2 omelets, which is what we did. I used half the tomatoes for one omelet, half for the other.

Directions:

Cook oregano, tomatoes, and 1/2 tbsp. butter in saucepan over medium heat for 10 minutes. Set aside.

Melt 3 tbsp. butter in a skillet over medium-high heat. 

Add beaten eggs to skillet. Salt and pepper to taste.
After your eggs have set some, run the spatula along the edge of your pan to where the uncooked eggs will flow underneath. Continue to do this until most of your egg looks cooked.

Sprinkle cheese, pepperoni, and green onions on the left half.

Fold the right side over and cook until the cheese is melted.

Pour tomato sauce over top and eat immediately.

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