Prep 15 mins
Cook 15 mins
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).
- 12 eggs, extra-large
- 1 teaspoon dried herbs, Italian mix
- 3 tablespoons water
- salt and pepper
- 1 tablespoon butter
- 1 tablespoon oil
- 100 ml tomato sauce, ready-made (the type used for pizzas and pasta, 1/3 cup)
- 125 ml bacon bits, crisply fried (4 oz, can use chopped bacon)
- 1⁄3 cup olive, black, pitted (more or less, to your taste)
- 1 cup mushroom, sliced
- 1⁄2 cup cheddar cheese, grated
- 1⁄2 cup mozzarella cheese, grated
- Preheat your oven grill element.
- Whisk the eggs with the herbs, water, salt and pepper. Do not over-mix.
- 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).
- Place the pan under the heated grill element, only until the eggs are lightly set on top. Remove the pan from the oven.
- Spread with the tomato sauce, and sprinkle with the fried bacon, olives, mushrooms, cheddar and mozzarella.
- Grill until the cheese melts. Cut into 6 wedges to serve.
- 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.
This is a great and flavorful dish! I made half of the recipe in a 10-inch skillet. I took your suggestion of sauteing the mushrooms instead of using them raw; I used precooked bacon and just sauteed it in with the mushrooms. The bacon/mushroom/olive topping was great and I'm sure you could use any of your favorite pizza toppings on this. The seasoned omelet made a great "pizza crust" - served with a salad and I had a great dinner was on the table in 20 minutes flat - can't beat that! Thanks for sharing the recipe!
I reduced the recipe to two servings and added some green peppers which I microwaved a bit with the mushrooms and then drained the liquid off. This is a good recipe for low carbers and you can change it up with your favourite pizza toppings. Made for the Cook-a-thon in memory of Zurie's dear husband. You are in my thoughts!
Loved it! The recipe was scaled back to 2 servings and made a delicious low carb dinner for the 2 of us. I did use your suggestion and sautéed the mushrooms. A couple of strips of bacon were cooked until crisp and crumbled over the pizza. I can see myself making this recipe again. Zurie, you are in my thoughts.