Description
A quick and delicious recipe that combines the flavors of a classic pizza with fluffy cooked eggs, melted reduced-fat cheese, tangy passata, and savory salami slices, all topped with mixed herbs for a satisfying breakfast or brunch dish.
Ingredients
Egg Mixture
- 3 eggs
- 60 g reduced-fat cheese
Toppings
- 1 tbsp passata
- A few slices of salami
- Mixed herbs, to sprinkle
Instructions
- Prepare the base: Evenly spread half of the reduced-fat cheese across a non-stick pan over medium heat. Allow the cheese to melt until it starts to crisp slightly, forming a flavorful base.
- Whisk eggs: While the cheese is melting, crack the eggs into a bowl and whisk them until smooth and uniform.
- Cook eggs: Pour the whisked eggs over the melted cheese in the pan. Cover the pan with a lid and cook until the bottom sets firmly and turns golden, ensuring the eggs are mostly cooked through.
- Flip the base: Carefully use a spatula to flip the combined egg and cheese base to cook the other side evenly without breaking it.
- Add toppings: Spread the passata evenly on the cooked side of the egg base. Arrange salami slices on top and sprinkle with the remaining reduced-fat cheese. Cover the pan again until the cheese melts and the toppings are warmed thoroughly.
- Serve: Remove the pizza eggs from the pan, sprinkle mixed herbs over the top for added freshness and flavor, and serve immediately while hot.
Notes
- Use a non-stick pan for easy flipping and to prevent sticking.
- Adjust cooking times slightly depending on your stovetop to avoid overcooking the eggs.
- For a vegetarian version, omit the salami or replace it with roasted vegetables.
- This recipe serves one but can be easily doubled or tripled for more servings.
- If preferred, substitute passata with tomato sauce or crushed tomatoes for a different flavor profile.
