Brunch Pizza Omelette with De Grendel Rosé

Simple and speedy, this pizza omelette uses a tortilla wrap as the base and takes only 20 minutes to cook in the oven. Serve hot or cold as a delicious brunch with a green salad and chilled De Grendel Rosé.

Prep time: 5 mins / Cook time: 20 mins / Serves: 2

Ingredients:

• 4 extra-large free-range eggs
• 4 tablespoons cottage cheese
• Sea salt and black pepper
• 1 large tortilla wrap
• 5 cherry tomatoes, sliced
• 4 slices of salami
• 100g grated mozzarella cheese
• 100g grated Parmesan cheese
• 50ml basil pesto
• Fresh basil to garnish

Method:

1. Preheat the oven to 200°C. In a bowl, whisk together the eggs and cottage cheese and season with salt and pepper. Lay the tortilla wrap in the base of a skillet or ovenproof dish that is slightly smaller than the wrap, so that the edges of it curve upwards. This will keep the egg mixture inside the wrap. Pour the egg mixture into the wrap and top with the tomatoes, salami and cheeses.
2. Place the skillet in the oven for 20 minutes or until the cheese is golden and the middle of the omelette has set.
3. Slide the omelette out on to a board and drizzle with the basil pesto. Slice the omelette into quarters and scatter over the fresh basil. Serve hot or cold as a delicious brunch with a green salad and a chilled glass of De Grendel Rosé.