Egg Crust Breakfast Pizza

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

What you need:

-3 large egg whites (or 3/4 cup Eggbeaters)

-4-5 cherry tomatoes, thinly sliced

-6 slices turkey pepperoni (Hormel), cut in half

-6 black olives, thinly sliced

-1 oz. shredded (Kraft) fat free mozzarella cheese

-Mrs. Dash Sundried Tomato & Basil seasoning to taste (~1/2 tsp.)

-dried oregano, to taste (~1/4 tsp.)

How to:

Preheat broiler in oven. Coat an omelet pan with non-stick cooking spray and warm over medium heat until the pan is starting to get hot, about 1 minute. Add egg whites, season with Mrs. Dash, salt & pepper, and oregano. Cook until eggs are starting to set on the bottom, about 2 minutes. Sprinkle with half of each of the tomatoes, pepperoni, olives, and mozzarella, followed by a second layer with half of each. 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 broiler and cook until the cheese is nicely melted and the top is starting to brown. 

Recipe=135 calories & 2g carbs

*Tip: Add more veggies-sliced green onion, mushrooms, pickled banana peppers, spinach...



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