Pizza Omelet

1. Crack the eggs into a bowl, add the milk, a pinch of salt and a grind of black pepper, and whisk until the yolks and whites are fully blended and slightly frothy.
2. Warm the tomato sauce in a small pan over low heat with the dried oregano and a pinch of salt, then set aside to keep warm.
3. Coat a large nonstick skillet with cooking spray and set over medium heat, then saute the green bell pepper and mushrooms for 4 to 5 minutes until softened and any liquid has evaporated; transfer to a plate.
4. Spray the skillet again, pour in half the egg mixture, and cook over medium-low heat, tilting the pan and lifting the set edges so uncooked egg runs underneath, until the omelet is just set on top and no longer runny, about 3 minutes.
5. Spread half of the warm tomato sauce over one side of the omelet, scatter over half the peppers and mushrooms, and sprinkle with half the mozzarella.
6. Fold the omelet in half, cover the pan for about 1 minute to melt the cheese and finish cooking the eggs through, then slide onto a plate; repeat with the remaining ingredients to make a second omelet and cut each in half to serve four.

You'll use: Frying pan / skillet · Pan · Blender · Whisk