Omelet Pizza
I crafted this oven-baked omelet pizza recipe as a quick and delightful solution for dinner. It works just as well for breakfast or lunch too. In just 20 minutes, everyone is satisfied without any guilt-driven cravings!
For those following a stricter calorie regimen, you can make this dish using only egg whites. Feel free to adjust the toppings based on what's available in your refrigerator. I typically use vegetables like mushrooms, broccoli, peppers, tomatoes, olives, red onions, etc. I skip cheese, sprinkling only a little light or plain feta on top, and serve it with a bit of ketchup for that classic pizza taste and look.
Ingredients
●
Egg
3 pieces
or 6 egg whites
●
Mushrooms
100 g
fresh, canned, or cooked mushrooms
●
Red onion
0.25 pieces
a quarter of onion
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Step by step
Step 1
First, preheat the oven to 180-200 degrees Celsius.
In a bowl, beat the eggs and salt. There's no need for a mixer; simply use a fork to beat them.
Step 2
Pour the egg mixture into an oven tray lined with baking paper.
I used a silicone tray, so I didn't need to line it with paper.
Step 3
Add the vegetables on top of the eggs. I used quartered mushrooms and peppers.
Step 4
Include a few olives and finely sliced onions.
Place the tray in the oven for 15 minutes, or until the omelet sets.
Step 5
This is how it should look when it’s done.
Step 6
Transfer the omelet from the tray to a plate or board, removing any paper if used a regular tray.
Step 7
Turn the omelet over using a second plate so the vegetables remain on top.
Step 8
Top with grated cheese and optional some ketchup.
This recipe serves two. To increase portions, add 2-3 more eggs, resulting in a thicker, more filling dish.
Enjoy your meal!
Quantity:
500 g
(2 servings)
Prep time:
15 min
Difficulty:
easy
Ready in:
10 min
Publish date:
