This recipe is inspired by a friend of my daughter. She came home and told me about the pepperoni omelette she had at her friend's house, and I thought it was insane. But now, I'm a believer. I came up with this recipe to put my own spin on it. Ladies and gentlemen, I bring you the egg stromboli.
For the Stromboli:
- 3 Eggs
- 14 Cup Onion diced
- 1/2 Cup Mozzarella
- 12 Slices Pepperoni
- 1 Tablespoon Butter
- 1/2 Teaspoon Salt
For the sauce - Optional (it's like an Italian salsa)
- 1 Tomato
- 1/2 teaspoon Garlic salt
- 2 Tablespoons Butter melted
- 1/2 Teaspoon Dried oregano
- 1/2 Teaspoon Dried basil
- 1 Teaspoon Sugar
- 1 Tablespoon Olive oil
- To start you have to get the right pan, something that's way to big for omelettes so your eggs can spread out in.
- Once the pan is at a medium heat, add butter and cover the entire cooking surface.
- Scramble your eggs in a bowl and add eggs to the pan. Give the pan a shake to spread out the egg. Try to think crepes.
- When the eggs have cooked for a few minutes, take a spatula and slide under the egg to make sure it is completely free from the pan. Then slide onto a plate.
- Now flip the egg so that the uncooked side is on the pan now. To do this, I try to hold the pan upside down, over the plate, and then turn everything together so the egg just falls into the pan.
- Let the egg cook for another few minutes and then remove to a plate.
- Add your onion, pepperoni and cheese to the egg and then roll like a stromboli.
- Put the stromboli into a 350 degree oven and bake for 5-7 minutes.
- To serve cut into for in sections. The stromboli is good as is, but if you wanted to kick it up a bit try to serve with a tomato sauce.
For the quick sauce:
- Cut onions into sections.
- Cut and quarter tomatoes, and remove the seeds and pulp.
- Coat both onions and tomatoes in oil and bake for 12 minutes at 350 degrees.
- Transfer the tomatoes and onions to a blender with all other ingredients and pure. And that's it!!