Low-Carb Egg-Crust Breakfast Pizza with Pepperoni, Olives, Mozzarella, and
by Rhinonrich
If you're a fan of cold pizza for breakfast, you'll love this Low-Carb Egg-Crust Breakfast Pizza!
Source: http://www.kalynskitchen.com/2013/06/egg-crust-bre
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INGREDIENTS
- 1-2 tsp. olive oil (depending on your pan)
- 2 eggs, beaten well
- 4-5 small grape tomatoes ; thinly sliced
- 6 slices turkey pepperoni ; cut in half to make half-moon pieces
- 6 - 8 black olives thinly sliced
- 1 oz. low-fat mozzarella ; cut into small cubes
- Spike Seasoning ; to taste (about 1/2 tsp.)
- dried oregano ; to taste (about 1/4 tsp.)
INSTRUCTIONS
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.Â
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. (Be sure there is plenty of cheese on the top layer.) Cover the pan and cook until the eggs are mostly set and cheese is starting to melt, about 3-4 minutes.Â
Put pan under the broil 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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Recipe (0g) | ||
| Recipe Makes: 1 Recipe | ||
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| Calories: 0 | ||
| Calories from Fat: 0 (NaN%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0mg | 0 % | |
| Potassium 0mg | 0 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 0g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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