Whip It Up: Calzone Omelette

I bought a massive hunk of fresh mozzarella cheese one weekend with visions of homemade margarita pizza swirling in my brain. I had a simple pizza dough recipe ready to go, but every evening when I got home from work, suddenly messing with yeast seemed like more than I could handle. Sure there were premade ones I could buy, but none were in my fridge, and by Thursday I'd had my fill of caprese salad. I stood in the kitchen hungry, grouchy and really not wanting to lay down 20 bucks for delivery.

They say necessity is the mother of all invention, but in my case it was laziness. And poverty. Lacking any carbohydrate shell, I grabbed eggs instead and tried my hand at a calzone-inspired omelette. To my delight, my pizza craving was dashed within minutes.

Calzone Omelette

2-3 Eggs
Milk
Butter
Pepperoni, sliced
Ricotta cheese
Fresh mozzarella, sliced
Red pepper flakes

Melt a pad of butter in a 10-inch skillet over medium heat. Crack two to three eggs into a bowl and whip with a splash of milk for a fluffier texture. Pour mixture into skillet. Add pepperoni, dollops of ricotta cheese and slices of mozzarella, making sure ingredients are evenly dispersed. Add red pepper flakes to taste. Allow to cook 4-5 minutes or until eggs appear to be fully cooked. Use a spatula to fold in half, allow to cook another minute before serving.

A word to the wise: the omelette pictured above used 4 eggs. WAY too big. I recommend reigning it in with 2 or 3 for one person. Perfect for dinner or a hangover Sunday.