Low-Carb Egg-Crust Vegetarian Breakfast Pizza

Directions

Preheat broiler in your oven Wash mushrooms if needed, dry with paper towels, and slice into thick slices. Heat 2 teaspoons of olive oil in a small 8 inch omelet pan, add mushrooms, and saute over medium-high heat until the mushrooms have released their liquid and are lightly browned, about 6-7 minutes. Remove mushrooms to the cutting board. While mushrooms cook slice the olives, slice the bell pepper, cut the mozzarella into chunks, and beat the eggs. Get the dried Oregano and Spike Seasoning ready. When mushrooms are done add the last teaspoon of olive oil to the pan and heat pan for about 45 seconds; then add the eggs, reduce heat to medium, season with Oregano and Spike Seasoning, and let the egg mixture cook about 2 minutes Then add half the mushrooms, half the green peppers, olives, and half the cubes of cheese, followed by a second layer of mushrooms, green pepper, olives, and cheese. Cover the pan and cook 3-4 minutes or until the cheese is fairly melted and the eggs are nearly all set. Put the pan under the broiler and broil until the cheese is all melted and nicely browned Serve hot.