Omelet Pizza

READY IN: 30mins
Recipe by Zurie

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).

Top Review by loof751

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!

Ingredients Nutrition


  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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