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.
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.
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.
Add the vegetables on top of the eggs. I used quartered mushrooms and peppers.
Include a few olives and finely sliced onions.
Place the tray in the oven for 15 minutes, or until the omelet sets.
This is how it should look when it’s done.
Transfer the omelet from the tray to a plate or board, removing any paper if used a regular tray.
Turn the omelet over using a second plate so the vegetables remain on top.
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!
