Friday, July 17, 2015

Egg-Crust Breakfast Pizza with Pepperoni, Olives, Mozzarella, and Tomatoes

I made this for breakfast the other day and did NOT need lunch that day.  This is very good and filling.
Egg-Crust Breakfast Pizza with Pepperoni, Olives, Mozzarella, and Tomatoes

You'll need an 8-inch nonstick omelet pan to make a breakfast pizza that looks like mine. (When I used a bigger pan, I didn't like it as well with more egg.)

1-2 tsp. olive oil (depending on your pan)
2 eggs, beaten well
4-5 small grape tomatoes, thinly sliced Beth used diced tomatoes
6 slices turkey pepperoni, cut in half to make half-moon pieces(Beth used regular)
6 - 8 black olives, thinly sliced
1 oz. low-fat mozzarella, cut into small cubes Beth used shredded
Spike Seasoning, to taste (about 1/2 tsp.)
dried oregano, to taste (about 1/4 tsp.)

Preheat broiler in oven or small toaster oven. Break eggs into a small bowl and beat well. Slice tomatoes and olives, cut pepperoni in half, and cut mozzarella into small cubes. 

Add olive oil to the omelet pan and heat over medium heat until the pan is starting to get hot, about 1 minute. Add the eggs, season with Spike Seasoning and oregano, and cook until eggs are starting to set on the bottom, about 2 minutes.

Sprinkle on half each of the tomatoes, pepperoni, olives, and mozzarella, followed by a second layer with half of each. (Be sure there is plenty of cheese on the top layer.) Cover the pan and cook until the eggs are mostly set and cheese is starting to melt, about 3-4 minutes.

Put pan under the broil and cook until the cheese is nicely melted and the top is starting to brown, about 2-3 minutes with oven broiler or 4-5 minutes in a small toaster oven broiler. Serve hot.

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