1. In a large skillet, sauté garlic in oil for 1 minute. Pour in eggs and cook, tilting pan so uncooked eggs run to edges. When eggs are fairly firm, sprinkle with salt and pepper.
2. Arrange pepperoni and mozzarella on half of omelet. Fold other half over and continue to cook until firm.
3. Transfer to a large plate. Spoon sauce over top. Sprinkle with basil.
Serves: 2. Per Serving: 330 calories, 5g carbs, 20g protein, 26g fat, 390mg cholesterol, 960mg sodium, 1g fiber