Number of servings:
1
Preparation time:
1 minutes
1. Spread the ketchup evenly over the tortilla, then sprinkle with the dried oregano and grated Parmesan. Set aside.
2. In a bowl, whisk the eggs with the chopped chives, diced bell pepper, and a pinch of salt and pepper.
3. Heat the butter or oil in a large non-stick skillet (one that is a similar diameter to your tortilla) over medium heat.
4. Arrange the pepperoni slices on the bottom of the skillet in a single layer.
5. Pour the egg mixture into the skillet, spreading it evenly over and between the pepperoni slices.
6. Cook on low heat for about 3 minutes, until the bottom of the eggs is set, but the top is still slightly runny.
7. Sprinkle the entire surface of the omelet with the shredded mozzarella.
8. Cover the skillet with the prepared tortilla, placing it sauce-side down (facing the eggs). Press down lightly.
9. Carefully, using a wide spatula, flip the entire thing over (the tortilla will now be on the bottom of the skillet).
10. Cook for another 2-3 minutes, until the tortilla is golden and crispy, and the cheese inside is completely melted.
11. Slide the finished omelet-pizza onto a cutting board, cut it into triangles, and serve immediately!
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