Low-Carb Egg-Crust Breakfast Pizza
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Category
Main Dish
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Cusine
Low-Carb
What do you need?
How to make?
Ingredients
2 tsp. olive oil
2 eggs, beaten well
4 small grape tomatoes, thinly sliced
6 slices of pepperoni, cut in half to make half-moon pieces
8 black olives, thinly sliced
1 oz. mozzarella, cut into small cubes
1/2 tsp. Spike Seasoning
1/4 tsp. dried oregano
Directions
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.  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, about 2-3 minutes with oven broiler or 4-5 minutes in a small toaster oven broiler.  Serve hot.