Beat the eggs with a whisk until the yolks and whites are completely combined
Season with salt and ground black pepper
Heat olive oil in a nonstick pan over medium-low heat
Add the eggs to the pan, swirling quickly to cover the bottom
Adjust the heat if needed so that the bottom does not brown too quickly
Use a rubber spatula to move the eggs from the edge to the centre, exposing parts of the pan so that the egg can completely cook
Then leave the eggs undisturbed and allow them to cook until the omelette is almost set
When the omelette is almost set, spread the tomato puree over half of it
Top the tomato puree with pepperoni slices and cheese
Cook for 30 sec, until the bottom is just about to brown
Fold the omelette in half
Cook for another 30 sec
Serve on a plate and enjoy!
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