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Omelet Pizza

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“Ideal for brunch or lunch or supper! It's diabetic friendly and gluten-free. It's not my recipe: I am saving it from a local S A Sunday Times supplement, Foodweekly (May 6, 2012). I tweaked the recipe a little. Prep and cooking times are a guess. I'd serve this with a cool, fresh green salad with a vinaigrette dressing, and maybe ciabatta ... (I added approx. American measurements where necessary).”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat your oven grill element.
  2. Whisk the eggs with the herbs, water, salt and pepper. Do not over-mix.
  3. Heat the butter and oil in a large nonstick pan, pour in the egg mixture, and cook until just set on the bottom. (Watch your hob heat).
  4. Place the pan under the heated grill element, only until the eggs are lightly set on top. Remove the pan from the oven.
  5. Spread with the tomato sauce, and sprinkle with the fried bacon, olives, mushrooms, cheddar and mozzarella.
  6. Grill until the cheese melts. Cut into 6 wedges to serve.
  7. PS: It might be a better idea to lightly fry the mushrooms with the bacon, instead of using them raw, as the recipe says. And please add seasonings to your taste. I haven't tried this recipe yet, but it looks like a very practical solution for a light, meat-free meal.

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