Tonight was pizza night in our household. But since it was a recipe from the Slimming World Fakeaway book and I don’t like the idea of plagiarism I thought I’d share an old favourite with you all instead 🙂

Behold! The Pzomlet! (Pronounced Pih-zohm-lett).

Yeah ok, so I do like recipes with stupid names. But this is truly a genius invention, even if I do say so myself.

It is, of course a pizza-topped omelette. But it is absolutely lush and VERY filling.

Serves 2-4 depending on your appetite

Syn Free if using the cheese as your Healthy Extra A (6 Syns if not) and Syn-free toppings



  • 1 bag new potatoes
  • 1 bag fresh baby spinach leaves
  • 6 eggs
  • Salt and pepper
  • Frylight


  • 1/2 carton of passata
  • 2 tbsp tomato puree
  • 1 tsp garlic granules
  • 1 tsp dried basil
  • 2 x HEA cheese allowance (I use 1 HEA worth of reduced fat mozzarella and 1 HEA portion of either light cheddar or parmesan)
  • Plus whatever you want on it! The first time I made this I used leftover slow-cooked lamb and onions, ham, more spinach and spring onions. The second time I used onions, mushrooms, bacon, BBQ chicken slices and cherry tomatoes. Just remember to add any Syns for your toppings as appropriate.


  1. Boil the potatoes until soft, then drain and lightly crush (don’t mash) them
  2. Combine the potatoes with the eggs, spinach leaves and salt and pepper. Mix thoroughly
  3. Heat a large frying pan and spray with Frylight
  4. Empty the potato and egg mix into the pan and spread it all over the base. Cook for 5 minutes, then place under the grill for another 5 minutes to firm up the top
  5. Combine the passata, tomato puree, garlic granules and basil in a bowl
  6. Spread the tomato mixture over the top of the cooked omelette base, then add your toppings and cheese
  7. Finish under the grill for another 5 mins or until the cheese has melted.

Tah-Dah! Potentially Syn-free pizza night. You’re welcome 😉


3 Comments Add yours

  1. This is genius! Looks so good. Drooling!


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