Pizza for breakfast? I know . . . some of you LOVE it and some of you HATE it. Guess what! I’m one who loves it. So, if you’re with me on this one, then you’ll love this recipe! This seriously tastes a lot like pizza!
I love pizza and so I loved the idea of trying this recipe and it did not disappoint me in the least. (Psshh . . . has Rocco ever let me down with a healthy recipe yet? NO!) I ended up putting my Pizza Egg Bake right on top of my toasted bread. The toasted bread acted like a crust and I thought it was deeeelish!
*Note: You can save some calories by using liquid eggs, eliminating the cheese, and/or eliminating the bread. This is also SUPER easy to double . . . just use a larger skillet (10 or 12-inch).
Pizza Egg Bake
Adapted from Rocco Dispirito’s “Now Eat This! Diet”
2 whole eggs
2 egg whites
1/8 tsp. garlic salt
1/2 cup drained canned, diced tomatoes
1/2 teaspoon oregano
1/2 teaspoon basil
freshly ground black pepper
nonstick cooking spray
1/3 cup part-skim shredded mozzarella
2 slices whole wheat bread (about 100 calories each)
Preheat the oven to 475 degrees. Adjust the rack to the top third of the oven.
Heat a small nonstick ovenproof skillet over medium-high heat.
In a medium bowl, combine the eggs, egg whites, garlic, tomatoes, oregano, basil, and salt and pepper to taste. Mix well with a fork.
Away from the heat, spray the pan with cooking spray. Pour the egg mixture into the pan. With a heat-resistant rubber spatula, stir the egg mixture in the sauté pan. Continue to stir as the eggs begin to solidify. When there are large curds but the mixture is still wet, scatter the cheese over the eggs, and then transfer the pan to the oven.
Bake the eggs for 5 to 6 minutes, or until the eggs are completely set and the cheese is brown and bubbly.
Meanwhile, toast the bread in the toaster oven, serve with the baked eggs.
Nutritional Information (Per Serving = 1/2 the Pan)
Fat: 9.3g (3.8g = Sat.)