Pepperoni Omelet
Start your day with a burst of bold flavor by making this irresistible Pepperoni Omelet—an easy and satisfying breakfast recipe that's perfect for busy mornings or a casual weekend brunch. Fluffy, golden eggs are whisked with a touch of milk for extra creaminess, then folded around layers of crispy pepperoni slices and gooey melted mozzarella cheese. Cooked in buttery perfection, this omelet combines the hearty, savory taste of pepperoni with the comforting smoothness of eggs, creating a delightful fusion of flavors. Ready in just 15 minutes, this low-carb, high-protein dish is ideal for anyone craving a quick but indulgent meal. Garnish with fresh parsley for a touch of color and freshness, and enjoy solo or pair with a side salad for a complete, balanced plate. Whether you're fueling up for the day ahead or treating yourself to a night-off dinner, this Pepperoni Omelet is a crowd-pleasing option that never disappoints!
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Recipe Information
Ingredients
- 3 Large eggs
- 2 tablespoons Milk
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 6 pieces Pepperoni slices
- 0.5 cups Shredded mozzarella cheese
- 1 tablespoon Butter
- 1 teaspoon Chopped fresh parsley (optional, for garnish)
Instructions
Crack the eggs into a medium-sized bowl. Add the milk, salt, and black pepper. Whisk the mixture until fully combined and slightly frothy.
Heat a non-stick skillet over medium heat and add the butter. Let it melt and coat the pan evenly.
Add the pepperoni slices to the skillet and cook for 1–2 minutes, until slightly crispy. Remove the pepperoni and set aside, leaving the melted butter in the pan.
Reduce the heat to medium-low and pour the egg mixture into the skillet. Swirl the pan gently to spread the eggs evenly.
Let the eggs cook undisturbed for about 1–2 minutes, or until the edges begin to set but the center is still slightly runny.
Sprinkle the shredded mozzarella cheese over one half of the omelet. Add the cooked pepperoni slices on top of the cheese.
Use a spatula to carefully fold the other half of the omelet over the filling. Press down gently to seal the edges.
Continue cooking for another 1–2 minutes, or until the cheese is melted and the eggs are fully set. Slide the omelet onto a plate using the spatula.
Garnish with chopped fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 1389 mg | 60% | |
| Total Carbohydrate | 6.2 g | 2% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 3.3 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 524 mg | 40% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 296 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
