Yesterday, I posted a healthy pizza recipe, but perhaps you’re not a pizza fan, have a gluten allergy/intolerance or want a lower calorie option. So I bring you egg or breakfast “pizza” – essentially like a frittata, with all the delicious possibilities of “toppings,” but without all the carbs.

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I use a silicon round baking dish, spray with non-stick cooking spray or grease with a little olive oil, put whatever veggies/other ingredients I want to use in the dish (pictured above – layer of fresh spinach, chopped mushrooms, shredded tuscan kale, sliced cherry tomatoes, shredded cheese, fresh dill), then pour in the eggs (today I used egg whites – it’s okay if the egg mixture is below the level of the veggies, just try to pour the egg evenly over the veggies so that they are coated), sprinkle with salt and pepper and pop in the oven (400 degrees F for ~20/25min, like with the pizza the center will take the longest to cook, should be firm but fluffy). Adjust the thickness/quantity of egg depending on if you’re cooking for 1 or 2 people.

Slice it up like a pizza and serve with a side of fruit salad for a nicely balanced breakfast (or lunch or dinner)! Each slice is also great topped with avocado slices and/or wrapped up in a whole wheat tortilla. Great Sunday morning meal to fuel my mid-day run – thank goodness it’s finally “warmed up” today to slightly above freezing!

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