3 large eggs 1 oz. 2% milk 9 slices pepperoni 2 oz. mozzarella cheese 1/4 c. mushroom pieces 1/8 c. spaghetti sauce
Whip eggs and milk together, adding salt and pepper to taste. Pour into a preheated, greased skillet. Layer pepperoni slices, cheese, and mushroom pieces onto 1/2 of the egg mixture. When the edges are firm, fold the omelet in half, over the filling ingredients. Remove from skillet to a plate, and spread spaghetti sauce over the top of the omelet.
Cut in half to share, and enjoy this great low-carb twist on a traditional breakfast meal!
Fantastic! We lightened it up with the turkey pepperoni and skim milk and light mozarella.. still fabulous tasting! We had it for lunch as pizza for breakfast doesn't sound as tasty as it did in college!