Pizza Eggs
Pizza Eggs offer a delightful twist on traditional breakfast fare, merging savory pizza flavors with the lightness of eggs, perfect for busy mornings or lazy brunches.
Ingredients
Main Ingredients
- 3 large large eggs (whisked until smooth) These eggs are the heart of the dish, providing a creamy and fluffy base.
- 60 g reduced-fat cheese (grated, divided in half) Opt for a cheese that melts well, adding a rich, cheesy flavor without being too heavy.
- 1 tbsp passata (or smooth tomato sauce) Provides a tangy, aromatic base reminiscent of your favorite pizza sauce.
- 20 g salami slices (optional) Adds a savory, meaty depth; feel free to replace it or skip for a vegetarian version.
Seasoning
- Mixed herbs (such as oregano or Italian seasoning) A sprinkle elevates your dish with aromatic qualities.
Instructions
Preparation
- In a non-stick frying pan over medium heat, sprinkle half the grated cheese evenly across the pan. This will melt into a golden, crispy base that adds delicious texture.
- While the cheese crisps, whisk the eggs until they are smooth and slightly frothy, incorporating as much air as possible for a wonderfully airy omelet.
- Once the cheese has melted and is beginning to turn golden, pour the whisked eggs over the melted cheese, covering it with a lid. Let it cook until the base is firm and golden, around 3-5 minutes.
- Carefully flip the egg-cheese base using a spatula. Don’t worry if it’s not perfect; just aim for a successful flip, and the flavors will shine through.
- Spread the passata over the cooked side, adding that signature pizza flavor. Then top with salami slices and the remaining cheese, covering it again until everything is melted and heated through.
- Finally, transfer your creation to a plate, sprinkle with mixed herbs, and serve hot. Enjoy the delightful melange of flavors!
Notes
Pizza Eggs is versatile for breakfast, brunch, or dinner. Pair with a fresh side salad or crispy toast. Common mistakes include overcooking the eggs and using too much heat.