When I’ve had a long day and even a stir-fry seems “elaborate” I normally turn to eggs. They’re easy, you can do a million things with them, and they’re filling. Adam, however, doesn’t really like plain eggs and doesn’t like eggs with salt and pepper so that throws most of my easy recipes out the window. Luckily, he does like omelets so I’ll throw whatever is in the fridge in a pan and make an omelet. This past evening, we had everything we needed to make a pizza (except my will-power to make the crust) so I threw everything on top of some eggs and we had a pizza omelet. It was very good and everyone was happy! I’m posting the recipe in hopes that you can use it any time you’re too tired to fire up more than one pan.
A big handful of grated mozzarella (and some cheddar if you have it on hand)
My marinara sauce
A few pepperonis (I did a double layer, so around 10 for me)
First, heat a medium pan over medium heat (6 on a scale of 1-10). While it is heating up, break 2 eggs in a bowl and beat together. When the pan is hot, melt about a half tablespoon of butter then pour in the eggs. Stir the eggs for 30-60 seconds until about a third of the egg is cooked, then let sit. Using a rubber spatula, occasionally lift the edges and tilt the pan to allow uncooked egg to run underneath the cooked layer. When the egg is mostly cooked, spread marinara on half. Then add pepperoni to the same half and add the cheese on top. Cover for about a minute to allow the sauce, pepperoni, and cheese to cook. Then uncover and fold the half without topping over the half with toppings. If you break the egg and toppings go everywhere, no worries! It’ll still taste good! You can see in the picture that I didn’t do too great. Let it cook for about 30 seconds then flip and let it sit another 30 seconds. Remove from heat and eat.
Source: Rx Primal Blog