Heat the grill to hot.

Make sure you have a warm plate and everything you need to hand as you need to work quickly. Use a fork to beat the eggs in a small bowl with the seasoning until well combined (chopped herbs can be added now, if using). Heat a non-stick frying pan that is suitable to transfer to the grill over a medium heat. Add the oil and butter into the pan and swirl it around as it melts to coat the base of the pan. Turn the heat up to high and when the butter starts to foam, add the eggs.

Use a spatula to move the eggs around for about a minute, criss-crossing the pan to get the runny eggs to the bottom. When the outer edge become opaque run the spatula around the rim of the pan to loosen it. Shake the pan to make sure the omelette can slide.

When the eggs are almost set on the base of the pan, remove it from the heat. Dollop on the tomato sauce and spread it out gently with a spatula, don’t go over the edges of the omelette. Evenly scatter over the oregano and olives, lay on the salami, if using, and tear over the Mozzarella.

Put the pan under the hot grill for 2 to 3 minutes or until the mozzarella has melted and the egg edge has risen and browned. Using oven gloves remove the pan from the grill and slide the pizza omelette onto the warm plate. Scatter over the basil and enjoy.

Learn more great recipes by joining us on one of our low carb cookery courses. See HERE for a list of upcoming dates.