How to Cook Yummy Bread omlette pizza

Bread omlette pizza. Today I am making World Easiest Pizza Recipe at Home. Without Oven, Dough and Yeast With Quick and Easy Method. A Pan Pizza Recipe with Bread and Egg.

Adding some bread in your omelette. Pizza for breakfast is one of life's joys. An omelet full of saucy, cheesy goodness, spicy pepperoni, and tender eggs, is a good way to make it happen. Bread omlette pizza highly diverse and own mind flavor that unique. Some types of Bread omlette pizza recipes are also enough simple to process and do not take long. Even though not everybody likes Bread omlette pizza food, now few people are got attached and like the sundry Bread omlette pizza foods available. This could be visible than the number of restaurants that provide Bread omlette pizza as one of the serving. You can have Bread omlette pizza using 12 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Bread omlette pizza

1. It's 2 slices of Bread.
2. It's 2 of eggs.
3. Prepare of Chilly garlic sauce.
4. It's of Cheese.
5. You need of Mayonisse.
6. Prepare of Tomato sauce.
7. You need of Capsicum shredded.
8. You need of Tomatoes sliced.
9. It's of Onion sliced.
10. It's 1/4 tsp of Black pepper.
11. It's of Salt.
12. You need 1/2 tsp of Red chilly powder.

Adding some bread in your omelette. Game description: I'm trying something new today. It's a combination of healthy omelet, yummy French bread and my favorite pizza. Treat the omelette like a pizza, adding your favourite toppings.

Bread omlette pizza instructions

1. Take a pan add 2tbsp oil and heat it. Take a bowl add two large eggs and black pepper powder,red chilly powder n salt in it..
2. Then pour egg mix on pan put two slices of bread on omlette. Allow to cook. Then turn omlette up n bread down..
3. Then spread chilly garlic sauce n tomato sauce on it. Then add shredded cheese on it..
4. Then allow it to melt. Then add capsicum onion n tomatoes. Then close lid of pan. Then after 10mins.close stove.
5. Add mayonisse on it.pizza is ready.

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