Pizza Omelette – High Protein, Low Carb
This Pizza Omelette is very quick to make, only 7 minutes, and is very filling.
I’ve had some cast iron frying pans for years but haven’t used them a great deal. I bought them specifically for camping and now that we have a caravan with an oven it looks likely that we will use these pans quite a bit. The versatility of being able to take them from stove top into the oven is a big plus.
The key to this recipe is making sure that the omelette is 75% cooked through before adding the topping and putting in the oven.
Pizza Omelette
Ingredients
- 3 Eggs, lightly beaten
- Salt & Pepper to taste
- 2 tsp Olive Oil
- 5 slices Pepperoni, or 25g Chorizo Sausage
- 15 g Button Mushrooms, sliced
- 5 Cherry Tomatoes, sliced
- 1/2 cup Grated Cheese
Instructions
- Heat the oil in a small oven-safe frying pan over a medium heat. Turn on your ovens griller to preheat.
- Whisk the eggs with salt, pepper and Cayenne Pepper.
- Pour the egg mix into the frying pan. Cook for a couple of minutes until the base has started to set.
- Place the Peron, mushrooms and tomatoes evenly over the top of the cooking egg mix. Then sprinkle the cheese on top.
- Using an oven glove, transfer the frying pan under the griller and cook until the cheese has melted and the egg mix has cooked through.
- Serve with a sprinkle of parsley.